Cauliflower & chickpea tikka masala
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- CourseMain meal
- Prepare20 mins
- Cook25 mins
- Total time45 mins
- 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
- 1/2 x 283g jar Patak’s Tikka Masala Spice Paste
- 200g fresh tomatoes, finely chopped
- 3 tbsp non-dairy yogurt alternative, such as oat
- 1/4 x 25g pack coriander, leaves only
- Steamed basmati rice, to serve
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.
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.
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 when made using specific products in recipe