Cauliflower Tikka Masala - CNM Natural Chef and Vegan Natural Chef

Cauliflower Tikka Masala

Cauliflower Tikka Masala

This cauliflower curry is rich with aromatic spices, sweet tomatoes and creamy coconut. Packed with flavour and nutrition, this is a great winter warmer, perfect served with rice or quinoa.
Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Servings: 4
Course: Main Course
Keyword: Vegan

Ingredients

  • 125 grams coconut milk yoghurt
  • 10 cherry tomatoes diced
  • 1 medium cauliflower head cut into florets
  • 225 grams passata
  • 1 small white onion finely chopped
  • 1 large clove of garlic minced
  • 1 inch fresh ginger peeled and grated
  • 1 tbsp coconut oil
  • 1 tsp dried coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 250 ml vegetable stock
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 125 ml coconut milk
  • 1/2 large red bell pepper cut into strips
  • 10 grams Fresh coriander finely chopped

Instructions

  • Heat the coconut oil in a large pan or casserole dish over a medium heat.
  • Add the onion, garlic and ginger and sweat for a minute or two until tender.
  • Add all the dried spices and stir well to combine until fragrant.
  • Add the yoghurt to the pan and stir into the spices until well combined.
  • Add the passata and diced tomatoes and stir well.
  • Add the vegetable stock and bring the mixture to a gentle boil. Stir well then reduce to a simmer for 10 minutes uncovered, allowing the sauce to thicken.
  • Add the cauliflower florets to the pan along with the pepper. Stir well coating the vegetables in the sauce.
  • Simmer for 10 minutes or until the sauce has thickened and reduced and the cauliflower is tender.
  • Drizzle with a little coconut milk and scatter with coriander to serve.

Notes

CNM recommends the use of organic ingredients.