Paleo Chana Masala
Discover a delicious twist on the classic Indian dish with this Paleo Chana Masala recipe, a wholesome and flavorful alternative packed with nutrient-dense ingredients. Instead of traditional chickpeas, this recipe features tender cauliflower florets, perfectly seasoned with a fragrant blend of cumin, turmeric, garam masala, and ground coriander. Sautéed onions, garlic, and fresh ginger provide a rich, aromatic base, while diced tomatoes and a splash of lemon juice lend brightness and depth to the dish. Made entirely grain-free and legume-free, this recipe is ideal for those following a paleo lifestyle or seeking gluten-free and vegan options. Ready in just 45 minutes, this satisfying chili-like dish is perfect for a cozy dinner, and its vibrant garnish of fresh cilantro adds the finishing touch. Serve it solo or pair it with cauliflower rice for a complete paleo-friendly meal!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 large, diced Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Tomato paste
- 1 14.5-ounce can Diced tomatoes
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 2 tablespoons Lemon juice
Instructions
Cut the cauliflower into florets and roughly chop into small, chickpea-sized pieces.
In a large skillet, heat the coconut oil over medium heat.
Add the cumin seeds and allow them to sizzle for about 30 seconds.
Add the diced onion and sauté until it becomes translucent, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the tomato paste, ground coriander, turmeric, garam masala, cayenne pepper, salt, and black pepper.
Cook the spices for about 2 minutes, stirring constantly to prevent sticking.
Add the chopped cauliflower to the pan, stirring well to coat with the spices.
Pour in the canned diced tomatoes with their juice, mixing thoroughly.
Reduce the heat to low, cover, and simmer the mixture for 15-20 minutes, or until the cauliflower is tender.
Remove the lid and allow the mixture to thicken for 5 minutes, stirring occasionally.
Stir in the lemon juice and half of the chopped cilantro.
Adjust seasoning with additional salt and pepper if needed.
Garnish with the remaining cilantro before serving.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 33.9 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
