Vegan

Vegan Tikka Masala

Name: Vegan Tikka Masala
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 medium head cauliflower, cut into bite-size florets; 1 (15 oz) can chickpeas, drained and rinsed; 1 (14 oz) can full-fat coconut milk; 1 (15 oz) can crushed tomatoes; 3 tbsp garam masala; 1 medium yellow onion, finely diced; 4 cloves garlic, minced

Golden roasted cauliflower and chickpeas bathed in a creamy, spiced tomato-coconut sauce for a rich plant-based version of the beloved Indian curry.

45 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

5 steps

1
Preheat the oven to 425°F, toss the cauliflower florets with 1 tbsp oil and a pinch of salt, spread on a baking sheet, and roast for 20 minutes until the edges are browned and crisp.

2
While the cauliflower roasts, heat 1 tbsp oil in a large pot over medium heat and cook the diced onion for 5 minutes until translucent, then add the garlic and garam masala and stir for 1 minute until fragrant.
3
Pour in the crushed tomatoes and bring to a gentle simmer, cooking for 8 to 10 minutes so the sauce thickens and the raw tomato flavor mellows.
4
Stir in the coconut milk and chickpeas, season with 1 tsp salt, and simmer for another 10 minutes until the sauce turns a creamy orange and coats the back of a spoon.
5
Fold the roasted cauliflower into the sauce, simmer for a final 3 to 4 minutes to marry the flavors, and serve hot over basmati rice with a scattering of fresh cilantro.

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