Why order a takeaway when you can also make this wealthy, fragrant cauliflower and chickpea tikka masala simply in your personal kitchen?
Roasted, spiced cauliflower and tender chickpeas simmered in a velvety coconut and tomato sauce make this vegan tikka masala curry a scrumptious, comforting meal for busy weekdays or household dinners.
Cauliflower and chickpeas, wealthy in fibre and plant-based protein, are an exquisite base for this wholesome vegan curry. Cooked with with warming spices like cumin, garam masala, and ginger, this dish is hearty and healthful, superb for colder days and wet evenings in.
Why you’ll love this vegan cauliflower and chickpea tikka masala recipe:
- Makes a wholesome takeaway different that’s scrumptious and satisfying.
- A naturally gluten-free. soya-free, and nut-free curry appropriate for a number of dietary necessities.
- Finances-friendly, made utilizing kitchen staples like canned tomatoes, chickpeas, and coconut milk.
- Good for meal prepping or fast weeknight suppers.
Recipe FAQS
Find out how to retailer this cauliflower and chickpea tikka masala?
Enable the curry to chill fully earlier than transferring it to an hermetic container. Preserve it within the fridge for as much as 4 days. Reheat gently on the range over medium warmth or within the microwave till piping sizzling all through.
Can I freeze this curry?
Sure, this dish freezes exceptionally effectively. Retailer in freezer-safe containers for as much as 3 months. Thaw in a single day within the fridge earlier than reheating, including a splash of water or coconut milk if the sauce has thickened an excessive amount of.
Is that this dish appropriate for spice-sensitive eaters?
This recipe leans in the direction of a mild-to-medium warmth profile. To make it child-friendly or milder, merely cut back the chilli powder by half or add an additional splash of coconut milk on the finish.
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Vegan Cauliflower and Chickpea Tikka Masala
Roasted, spiced cauliflower and hearty chickpeas simmered in a velvety coconut and tomato sauce make this vegan tikka masala curry a scrumptious, comforting meal for busy weekdays or household dinners.
For the tikka masala cauliflower:
For the tikka masala sauce:
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Preheat the oven to 200°C/400°F/Fuel 6. Add the chopped cauliflower florets to a big bowl, drizzle over the oil and lemon juice, and blend effectively to coat. In a small bowl, combine collectively all of the spices and salt. Sprinkle the spices over the cauliflower and toss to coat. Unfold the florets on a parchment-lined baking sheet or dish and bake for 25 minutes.
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While the cauliflower is cooking, soften the butter in a medium saucepan and fry the onion till comfortable and aromatic.
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Add garlic and ginger and sauté for 1 minute till aromatic. Then add the garam masala, cumin, turmeric and coriander, and fry till the flavours are launched (about 20-30 seconds).
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Pour within the tomato sauce, chilli powder and salt, then let simmer for about 10-Quarter-hour, stirring often, till the sauce thickens and turns into a deep red-brown color.
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Stir the coconut milk, sugar and tomato purée by means of the sauce and put aside till the cauliflower is cooked.
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As soon as your cauliflower is prepared, tip it into the tikka masala sauce, together with the chickpeas, and warmth by means of till piping sizzling.
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Garnish with the coriander and serve along with your alternative of aspect dishes.
Energy: 293kcalCarbohydrates: 19gProtein: 6gFats: 24gSaturated Fats: 15gPolyunsaturated Fats: 3gMonounsaturated Fats: 5gTrans Fats: 1gSodium: 705mgPotassium: 752mgFiber: 5gSugar: 8gVitamin A: 395IUVitamin C: 75mgCalcium: 78mgIron: 4mg
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