Indulge in the rich flavours of this vegan cauliflower tikka masala, a hearty weeknight dinner that's ready in under 30 minutes. Whether you're a seasoned chef or a kitchen novice, this recipe is a breeze to whip up, making it perfect for even the busiest of evenings. Plus, with its convenient storage option, you can enjoy leftovers for up to two days, making meal planning a cinch.
Why Vegan Cauliflower Tikka Masala?
This vegan tikka masala offers a delightful twist on a classic dish, minus the meat and dairy. Packed with the goodness of cauliflower and aromatic spices, it's a satisfying meal that's both flavourful and nutritious. With its quick preparation time, it's an ideal choice for those seeking a fuss-free yet delicious dinner option.
How to Make Vegan Cauliflower Tikka Masala
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté for approximately 5 minutes until softened. Turn off the heat and set aside.
Blend the Sauce
In a food processor, combine the sautéed onion and garlic with canned chopped tomatoes, soaked cashews, and plant-based milk. Blend until smooth to create a creamy sauce.
Cook the Cauliflower
Return the pot to the heat and add cauliflower florets. Allow them to cook for 2 to 3 minutes, then sprinkle with garam masala, turmeric, and salt, stirring to coat evenly.
Simmer the Sauce
Pour the blended tomato mixture into the pot with the cauliflower. Bring the mixture to a boil, then reduce the heat and let it simmer for 12 to 15 minutes, or until the sauce thickens to your desired consistency. Stir occasionally to prevent sticking.
Serve and Enjoy
Once the sauce has thickened, serve the tikka masala hot alongside cooked white rice for a satisfying meal.
Tips for Perfecting Your Vegan Tikka Masala
- Adjust the Spice Level: Tailor the amount of garam masala and turmeric to suit your taste preferences. For a spicier kick, add a pinch of chilli powder or cayenne pepper.
- Creamy Texture: For an extra creamy sauce, use full-fat coconut milk in place of other plant-based milk alternatives.
- Make It Ahead: Prepare a larger batch of vegan tikka masala and freeze individual portions for quick and convenient meals on busy days.
Vegan Cauliflower Tikka Masala
ingredients
- 1 teaspoon olive oil
- 1 onion, - chopped
- 1 clove garlic, - chopped
- ⅓ cup grape tomatoes
- ⅕ cup cashews - soaked and drained*
- 1 ¼ cup coconut milk**
- 3 cups cauliflower florets - fresh or frozen and defrosted
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ½ teaspoon salt
- Rice, for serving
instructions
- Put olive oil in a large pot and heat it over medium heat. Add the onion and garlic, and sauté for about 5 minutes. Turn the heat off.
- Put the onion, garlic, tomatoes, soaked cashews and milk in a food processor and blend until smooth.
- Turn the heat back on and add cauliflower to the same pot from before. Let it cook for about 2 to 3 minutes, then season with garam masala, turmeric and salt.
- Pour in the tomato mixture, bring to a boil, reduce heat and let it simmer for 12 to 15 minutes, or until thick. Stir occasionally.
- Serve right away with white rice.
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