Creamy Cauliflower Chickpea Tikka Masala
Ingredients
- 1 tablespoon olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- Pinch of cayenne pepper or to taste
- Salt and pepper, to taste
- 1 1/2 cups finely diced tomatoes
- 1/2-3/4 cup coconut milk
- 2 cups cauliflower florets
- 3/4 cup cooked or canned chickpeas
- Fresh parsley or coriander, for garnishing
- Chili flakes, for garnishing
- Cooked rice, for serving
- Naan, for serving
Preparation
In a frying pan, heat oil over medium heat. Add the onions and garlic. Cook for 3 minutes, until onions are golden brown.
Add ginger, garam masala, cumin, curry powder, turmeric, cayenne, season to taste and cook for 1 minute.
Add in tomatoes and coconut milk, stir to combine.
Add cauliflower florets and chickpeas. Bring the curry to a simmer and cook uncovered for 20 minutes, until cauliflower is soft and the curry is creamy.
If the curry is getting too thick, add more coconut milk.
Serve warm with rice and naan, garnished with parsley/coriander and chili flakes. Enjoy right away!