Paleo Chole Masala
Savor the rich and aromatic flavors of **Paleo Chole Masala**, a wholesome, low-carb twist on the classic Indian chickpea curry. Instead of chickpeas, this recipe features tender cauliflower florets simmered in a vibrant tomato-based gravy infused with a medley of warming spices like turmeric, cumin, and garam masala. Perfectly Paleo and gluten-free, this dish is cooked in nutrient-rich coconut oil, offering a healthful spin while delivering bold, authentic flavors. Ready in just 45 minutes, it’s an ideal option for a quick, satisfying meal that pairs beautifully with cauliflower rice or Paleo flatbreads. Garnished with fresh cilantro, this recipe is a must-try for anyone seeking a hearty, plant-based curry that aligns with a Paleo lifestyle.
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Recipe Information
Ingredients
- 3 cups cauliflower florets
- 2 tablespoons coconut oil
- 1 large, finely chopped onion
- 1 inch piece, grated ginger
- 3 cloves, minced garlic
- 1 finely chopped (optional) green chili
- 1 cup tomato puree
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon sea salt
- 1 cup water
- 2 tablespoons, chopped fresh cilantro
Instructions
Begin by washing and preparing the cauliflower into bite-sized florets.
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Add the finely chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.
Stir in the grated ginger, minced garlic, and optional chopped green chili. Cook for another 2 minutes until aromatic.
Add the tomato puree and cook for another 5 minutes, stirring occasionally, until the mixture thickens slightly.
Stir in the turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and sea salt. Mix well to combine all the spices.
Add the cauliflower florets to the pan, along with 1 cup of water. Stir well to coat the cauliflower with the spice mixture.
Cover the pan with a lid and let it cook for 15-20 minutes on medium-low heat, stirring occasionally, until the cauliflower is tender but not mushy.
Once the cauliflower is cooked and the flavors have melded together, remove from heat.
Garnish with freshly chopped cilantro before serving.
Serve hot alongside cauliflower rice or your favorite Paleo bread.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 29.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2712 mg | 58% | |
*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.
