Vegan Tikka Masala
Golden roasted cauliflower and chickpeas bathed in a creamy, spiced tomato-coconut sauce for a rich plant-based version of the beloved Indian curry.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Vegan Tikka Masala to your week, check it against your household's allergens, and build the shopping list automatically.