Vegan Cauliflower Pumpkin Tikka Masala
Ingredients
- 1 cup pumpkin puree
- 1 large head cauliflower
- 1 tablespoon vegan or dairy yogurt
- ginger garlic paste: 2 inch ginger, 7 cloves garlic
- 1 onion
- 1.5 cups tomato paste
- 1/4 cup quick-soaked cashews + 1/4 cup water (optional)
- 3 cups water
Whole spices
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons fenugreek leaves (kasoori methi)
Dry spices
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
Preparation
If using cashews, blend the quick-soaked cashews with 1/4 cup water to make a paste.
Blend the onion into a paste or finely chop it.
Marinate the cauliflower with 1 tablespoon yogurt, 1 teaspoon ginger-garlic paste, and 1/2 teaspoon red chili powder.
Broil the marinated cauliflower on high for 4-5 minutes.
Add 1.5 tablespoons neutral oil to a pan.
Add cumin and coriander seeds and fry for 1-2 minutes.
Add the onion and cook for 6-8 minutes if using paste or until slightly brown if chopped.
Add the remaining ginger-garlic paste and cook until fragrant, about 4-5 minutes.
Add tomato paste and cook until it has thickened.
Add dry spices and salt.
Add pumpkin puree and combine well.
Add the cauliflower and 3 cups water.
Bring to a boil, add the cashew paste if using, and simmer until desired texture, about 10-15 minutes.
Notes
This recipe is thick and creamy without requiring coconut milk.
The cashew paste is optional and can be omitted if desired.
