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.