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Cauliflower & chickpea tikka masala
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1 medium cauliflower (about 1kg)
2 tbsp vegetable oil
400g can chickpeas, rinsed and drained
½ tsp ground turmeric
1 onion, finely chopped
2 cloves garlic, finely chopped
15g fresh root ginger, finely chopped
½ x 283g jar Patak’s Tikka Masala Spice Paste
200g fresh tomatoes, finely chopped
3 tbsp non-dairy yogurt alternative, such as oat
¼ x 25g pack coriander, leaves only
Steamed basmati rice, to serve
1.Preheat the oven to 220C, gas mark 7. Line a large baking tray with foil. Break the cauliflower into large florets, reserving any tender leaves. Toss the florets with 1⁄2 tbsp oil and spread over one side of the baking tray. Toss the chickpeas with another 1 tbsp oil and the turmeric, and spread over the other side of the baking tray. Roast for 20 minutes, stirring each side and adding the cauliflower leaves halfway through.
2. Meanwhile, heat the remaining 1⁄2 tbsp oil in a large pan. Fry the onion for 5 minutes until soft. Add the garlic and ginger and fry for 1 minute. Add the curry paste and fry for 2 minutes. Pour in 50ml water and cook until evaporated.
3. Add the tomatoes and 200ml water to the pan; simmer for 5 minutes, then spoon in the cauliflower. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in 2 tbsp yogurt alternative. Add the chickpeas and cauliflower leaves. Finish with the final 1 tbsp yogurt alternative and the coriander leaves. Serve with steamed basmati rice.
This is a wonderfully comforting vegan recipe, though you could replace the yogurt alternative with 3 tbsp natural yogurt for a vegetarian option.
Typical values per serving:
V Per serving 2236kJ
2 of your 5 a day/vegan
This recipe was first published in November 2021.