"Vegetarian tikka masala! So much flavour and super filling, the perfect warming winter meal."
Cauliflower Tikka Masala
4
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Recipe Intro From thehealthyhunter
Let me get this straight. The Brits went to India and returned with their love affair of Indian spices (and Gin & Tonic). Which led to the creation of the most popular dish in England: Chicken Tikka Masala. Which exists on exactly, um, zero authentic restuarnat menus in India at the moment. And then @thehealthyhunter went and made that same dish into a vegeterian dish? Can someone diagram this for me? Never mind. Just cook it. ‘Cause this looks soooo good.
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- Recipe Card
Serves or Makes: 4
Recipe Card
ingredients
- MARINATED CAULIFLOWER:
- 1/2 cup yoghurt
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 head cauliflower (approx. 3 cups of florets and chopped stalk)
- CURRY:
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1/2 cup finely chopped spring onion
- 1 clove crushed garlic
- 1 tablespoon grated fresh ginger
- 1 red chilli, finely diced, seeds included (feel free to wuss out and not include the seeds if you hate heat)
- 1/2 can roma tomatoes, whole (or use 2 Tbs tomato paste and 2 roma tomatoes chopped)
- 1/2 cup water (may need more, see directions)
- 1 cup raw chickpeas, soaked overnight (or 1 can of chickpeas)
- 150 gram potato (I used kipfler but any variety appropriate for boiling will be fine), chopped into 2cm chunks
- 1 cup butternut pumpkin, chopped into 2cm chunks
- 1 large sweet potato, chopped into 2cm chunks
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 cup greek yoghurt
- TO SERVE:
- 3 cups cooked brown rice (1 cup raw, cook whilst curry is cooking)
- 2 tablespoons spring onion
- 2 tablespoons coriander
- Extra yoghurt