Cauliflower Tikka Masala
Spiced Indian curry with roasted cauliflower in creamy tomato sauce.
- 35 min
- 629 kcal / serving
- medium
- vegan
- Protein
- 13.8 g
- Fat
- 49.6 g
- Carbs
- 27.6 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 large cauliflower
- 1 can diced tomatoes
- 1 can coconut milk
- 1 onion
- 2 cloves garlic
- 1 piece ginger (approx. 3 cm)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp oil
- Salt
Method
- Preheat oven to 220°C. Cut cauliflower into florets, toss with 1 tbsp oil and 1 tsp garam masala and roast on a baking tray for 20 minutes.
- Finely chop onion, garlic and ginger. Fry in a pot with 1 tbsp oil over medium heat for 3–4 minutes.
- Add remaining spices and toast for 1 minute until fragrant.
- Add tomatoes and simmer for 10 minutes until the sauce thickens.
- Stir in coconut milk and simmer for another 5 minutes.
- Add roasted cauliflower to the sauce and fold in gently.
- Season with salt and serve with rice or naan.
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