Vegan Cauliflower Tikka Masala

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.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 12

Total Time 22

Servings

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.

Notes

*Soak the cashews beforehand for at least 3 hours in cold water, or boil the water and let them soak for 30 minutes.

**I personally enjoy the subtle coconut flavour in the dish, but you can easily use regular milk as well.

Nutrition