Loaded Veggie Tikka Masala
Ingredients
- Large yellow onion
- 2 cloves of garlic
- 1 inch of ginger, peeled
- 10 sprigs of fresh cilantro (plus more for serving)
- 2 tablespoons of olive oil, divided
- 1/2 teaspoon of cumin
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1 teaspoon of salt (optional)
- 1 1/2 teaspoons of garam masala
- 400g (15oz) of canned plum/roma tomatoes, not drained
- 1 15 ounce can of tomato sauce
- 1 small container of vegan yogurt
- 1 15 oz can of full fat coconut cream or milk
- 1/2 head of cauliflower
- 3 large carrots, peeled and finely chopped
- 1 15 oz can of chickpeas, drained and rinsed
- 1 cup of frozen peas
Preparation
Heat 1 tablespoon of olive oil in a large pot over medium heat
Add chopped onion and sauté until softened, about 5 minutes
Add garlic and ginger, cook for 1-2 minutes until fragrant
Stir in cumin, turmeric, cinnamon, paprika, salt (if using), and garam masala; cook for 1 minute to release flavors
Add canned plum tomatoes with their juice and tomato sauce; bring to a simmer
Add cauliflower, chopped carrots, drained chickpeas, and frozen peas; stir to combine and simmer until vegetables are tender, about 15-20 minutes
Reduce heat and stir in vegan yogurt and coconut cream or milk; cook for another 5 minutes to blend flavors
Garnish with fresh cilantro before serving
