Vegan Cauliflower Tikka Masala Curry
Ingredients
- 1 cauliflower head medium size
- 1 tbsp veggie broth
- 1 tsp lemon juice
- 0.5 tsp salt
- 0.5 tsp cumin
- 0.5 tsp ground coriander
- 0.5 tsp garam masala
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp smoked paprika
Sauce
- 1 large onion, diced
- 0.5 tsp cumin seeds
- 4 - 5 garlic cloves, minced
- 1 inch piece of ginger, minced or grated
- 1 tsp ground coriander, optional
- 1 tsp turmeric
- 1 tsp garam masala
- 1/4 - 1/2 teaspoon cayenne
- 1 tsp paprika powder
- 1/2 tsp sea salt
- 1/2 chopped red bell pepper
- 2 cans (14oz / 400g) diced tomatoes, with juices
- 2-3 tbsp tomato paste
- 1 can (15oz/ 420g ) coconut milk
Preparation
Preheat oven to 200°C and roast the spiced cauliflower mixture until golden and tender
In a large pan, sauté diced onion and cumin seeds over medium heat until fragrant and softened
Add minced garlic, ginger, and ground spices (coriander, turmeric, garam masala, cayenne, paprika), cook for 1-2 minutes until aromatic
Stir in chopped red bell pepper, diced tomatoes with juices, and tomato paste; simmer for 10-15 minutes to develop flavors
Pour in coconut milk and stir well, simmering for another 5 minutes to create a creamy sauce; blend if a smoother texture is desired
Add the roasted cauliflower to the sauce, mix gently, and heat through for 5 minutes before serving