Vegetable Tikka Masala

Vegetable Tikka Masala is a perfectly creamy curry with a hint of spiciness and warming flavours. Bake the marinaded cauliflower in the oven to really bring out the delicious flavours!

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 297kcal

Author Jess & Dan

Ingredients

For the marinade:

120 g coconut yoghurt unsweetened
2 teaspoon garam masala
4 teaspoon paprika
1 teaspoon black pepper
½ teaspoon salt
¼ teaspoon cayenne
1 teaspoon ground coriander

For the curry:

1 teaspoon cumin seeds
1 onion - chopped into medium chunks
4 cloves garlic - crushed
1 tablespoon ginger - minced
2 green chillies - minced, optional
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon turmeric
½ cup tomato puree
250 ml water
250 ml vegan cream
400 g cauliflower - chopped into medium florets
350 g potatoes - chopped into small chunks
110 g peas
Salt

Garnish:

Fresh Coriander

Metric - US Customary

Instructions

Mix all the marinade ingredients together in a bowl, then add the cauliflower and mix well.
120 g coconut yoghurt, 2 teaspoon garam masala, 4 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon cayenne, 1 teaspoon ground coriander, 400 g cauliflower, 1 teaspoon black pepper
Lay the coated cauliflower our on a baking tray (lined with parchment) and bake on gas mark 5 (190°C) for 15 mins. Turn halfway to make sure they cook evenly.
400 g cauliflower
While the cauliflower bakes, grab a large pan. Fry the cumin seeds off in a dash of oil, until spluttering, then add the onion and potatoes. Sauté for around 10 minutes
1 teaspoon cumin seeds, 1 onion, 350 g potatoes
Then add the garlic, ginger and chillies, continue to cook, stirring continuously for another minute.
4 cloves garlic, 1 tablespoon ginger, 2 green chillies
Sprinkle the rest of the ground spices over and stir well.
1 teaspoon garam masala, ½ teaspoon ground coriander, ½ teaspoon turmeric
Pop in the tomato purée.
½ cup tomato puree
Pour in the vegan cream and stir well, it will turn into a delicious deep red sauce.
250 ml vegan cream
Add 1 cup of water, bring to a boil and then simmer for 10 minutes. Check that the potatoes are cooked all the way through.
250 ml water
Now add the peas and heat through.
110 g peas
Place the baked cauliflower into the curry and stir well, season with salt to your liking. Some of the cauliflower marinade will naturally fall into the sauce, which will deepen the flavour of the sauce. Sprinkle with fresh coriander and enjoy!
400 g cauliflower, Fresh Coriander, Salt

Notes

You could use broccoli instead of cauliflower, but reduce the cooking time by 5 minutes.
In the marinade, coconut cream or cashew cream can be used in place of the vegan yoghurt.
Coconut milk can be used instead of the vegan cream in the sauce.
Other veggies can also be used in place of the potatoes and peas. Sweet potato, green beans, carrots, aubergine and mushrooms will all work well.
This curry can be frozen for up to 3 months. The sauce can be made a few hours ahead and then the cauliflower can be cooked and added just before serving. Keeps in the fridge for 3 days.

Nutrition