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


Ingredients

Method

1

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.

2

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

3

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).

4

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.

5

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

6

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

7

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

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