Main Dishesbitsofcarey
Cauliflower & Chickpea Tikka Masala
So, I managed to create the most delicious Vegan Tikka Masala Sauce with Spicy Roasted Cauliflower and Chickpeas. I still can't get over how good it is. Truly. What's vegan about this curry? Firstly, no butter/ghee. I used coconut cream instead of dairy cream and of course, replaced chicken with cauliflower and chickpeas. The spice combination, the heat, the ''tomatoeyness'' and creaminess is legit. And the roasty, toasty cauliflower and chickpeas stirred through the sauce is simply mouthwatering. J loved this curry too, so this will be a regular weeknight meal going forward. I also love that it is pretty much a pantry dinner (provided you have all these spices at hand) with the addition of fresh cauliflower and a few basic aromatics. Once you nail a seriously good tikka masala sauce, the options are endless! The excitement is real. So, from my kitchen to yours, find the recipe below.
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- blender
📝 Preparation Steps
1
Preheat oven to 220°C.
2
In a bowl, combine the garlic and spices. Remove about ¼ of the mixture and keep aside.
3
Add the cauliflower florets to the bowl. Drizzle well with olive oil and toss in the spice mixture until well coated. Season with salt and pepper.
(5 ml) each of garam masala, ground coriander and paprika1 tspSalt and pepper(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(15 ml) tomato paste1 Tbsp(10 ml) sugar or agave2 tsp
4
Arrange onto a baking tray and roast for +- ⏱️ 30 minutes or until golden and crispy.
5
In the same bowl, add the chickpeas. Toss well with olive oil and the set aside spice mixture. Season with salt and pepper.
chickpeas (drained)1 can(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(15 ml) tomato paste1 Tbspc (250 ml) coconut cream1(10 ml) sugar or agave2 tspSalt and pepper
6
When cauliflower has roasted for ⏱️ 15 minutes, make space on the roasting tray and add the chickpeas and roast for a further +- ⏱️ 15 minutes.
chickpeas (drained)1 can(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(15 ml) tomato paste1 Tbspc (250 ml) coconut cream1(10 ml) sugar or agave2 tsp
7
Meanwhile, prepare the Tikka Masala sauce.
8
Heat the olive oil and sauté the onion, garlic, ginger and spices until fragrant.
(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsponion (chopped)1(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(15 ml) tomato paste1 Tbsp(10 ml) sugar or agave2 tsp
9
Add the chopped tomatoes, paste and +- 200 ml water. Simmer gently for ⏱️ 15 minutes.
(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tspchopped tomatoes1 can(15 ml) tomato paste1 Tbsp(10 ml) sugar or agave2 tsp
10
Add the coconut cream and coriander stems and simmer for another ⏱️ 15 minutes.
11
The cardamom pods should be floating on the surface at this stage. Simply fish them out.
(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tspcardamom pods (bashed)6(15 ml) tomato paste1 Tbspc (250 ml) coconut cream1(10 ml) sugar or agave2 tsp
12
Use a stick blender and blitz the sauce until smooth and creamy.
13
Season with salt, pepper and sugar.
14
Add the roasted cauliflower and chickpeas (reserve some for garnishing) into the sauce and simmer for about ⏱️ 10 minutes.
chickpeas (drained)1 can(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(15 ml) tomato paste1 Tbspc (250 ml) coconut cream1(10 ml) sugar or agave2 tsp
15
Swirl with more coconut cream and serve with brown basmati rice, fresh coriander leaves and slivered almonds. Drizzle with olive oil.
(5 ml) each of garam masala, ground coriander and paprika1 tsp(30 ml) olive oil2 Tbsp(5 ml) minced red chillies (sambal oelek) or dried chilli flakes1 tsp(15 ml) grated ginger1 Tbsp(10 ml) each of ground coriander, garam masala, paprika2 tsp(5 ml) each of ground cumin and turmeric1 tsp(15 ml) tomato paste1 Tbspc (250 ml) coconut cream1(10 ml) sugar or agave2 tspFresh coriander leavesSlivered almonds (toasted)
16
Pickled cucumber is lovely with this curry too.
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