Cauliflower and Chickpea Tikka Masala

Servings: Serves: 4

Nutritional Information:

Per serving (495g)

Calories 519, Fat 28g, Saturates 16g, Carbohydrate 62g, Sugars 25g, Fibre 15g, Protein 17g, Salt 1.3g




Preheat the oven to 200°C/400°F/ Gas 6. Add the chopped cauliflower florets to a large bowl, drizzle over the oil and lemon juice, and mix well to coat. In a small bowl, mix together all the spices and salt. Sprinkle the spices over the cauliflower and toss to coat. Spread the florets on a parchmentlined baking sheet or dish and bake for 25 minutes.


Whilst the cauliflower is cooking, melt the butter in a medium saucepan and fry the onion until soft and fragrant.


Add garlic and ginger and sauté for 1 minute until fragrant. Then add the garam masala, cumin, turmeric and coriander, and fry until the flavours are released (about 20-30 seconds).


Pour in the tomato sauce, chilli powder and salt, then let simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens and becomes a deep red-brown colour.


Stir the coconut milk, sugar and tomato purée through the sauce and set aside until the cauliflower is cooked.


Once your cauliflower is ready, tip it into the tikka masala sauce, along with the chickpeas, and heat through until piping hot.


Garnish with the coriander and serve with freshly-cooked rice.


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