Cauliflower Tikka Masala Curry Easy Vegan Recipes

CAULIFLOWER TIKKA MASALA

Steps:

• For the cauliflower, preheat oven to 450° F (230° C). Place cauliflower florets on a rimmed baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss halfway.
• In a small bowl, combine the garam masala, cumin, turmeric, paprika, and crushed red pepper. Set aside.
• In a large pan, heat oil over medium heat. Add onions and sauté until translucent and slightly golden. About 3-5 minutes.
• Turn heat down one notch. Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant. Now add the combined spices and sauté until fragrant, about 30 seconds.
• Add tomato puree, agave, and salt. Bring to a simmer, then lower the heat (if needed) to maintain a low simmer. Cook for 10-15 minutes stirring often to prevent sticking. You want the sauce to get very thick. Stir in coconut milk and lightly simmer 2-4 minutes to combine and thicken (don't boil - lower heat if needed). Stir in 1 tablespoon of lime juice and taste before you add more.
• Now add roasted cauliflower and gently toss to combine well (heat longer if needed). Taste for seasoning and add more if needed, then remove from heat. Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!

VEGAN CAULIFLOWER TIKKA MASALA

Steps:

• If you havent yet, make my Tikka Masala Sauce. To a large bowl, Add the chopped cauliflower florets, drizzle oil and lemon juice and toss well to coat. In a small bowl mix all the spices and salt. Sprinkle the spices all over the cauliflower and toss to coat. Spread the florets on a parchment lined baking sheet or baking dish. Bake at 400 degrees F (205 C) for 25 mins.
• In a saucepan over medium heat or instant pot on saute mode, combine the tikka masala sauce and baked cauliflower. Add 1/4 cup of non dairy cream if needed. Mix well. Bring to a boil. At this point you can also add in a cup or more chickpeas for added protein. Cook for about 3-4 mins. Taste and adjust salt and flavor.
• Garnish with fenugreek leaves or cilantro. Sprinkle some smoked paprika or cayenne (really important for a smoky flavor). Take off heat. Then let the mixture sit for another few mins before serving. Serve with Naan, flatbreads or rice.

CAULIFLOWER TIKKA MASALA

Steps:

• Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
• Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
• Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
• Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.

CAULIFLOWER TIKKA MASALA CURRY (EASY & VEGAN)

Steps:

• In a large pan, heat the oil on medium-high heat. Add the cauliflower florets and onions. Sauté until they are starting to brown and onions are translucent, about 3 minutes.
• Add the garlic, ginger, lentils and spices.
• Sauté for a further minute until fragrant, stirring constantly.
• Add the crushed tomatoes and vegetable broth. Stir to combine and cook covered for about 10-15 minutes on medium-low heat until the cauliflower is tender and the lentils are cooked through, stirring occasionally.
• Add more water to thin (if needed) or coconut cream/ cashew cream* (to make it creamier). If the sauce is too watery, cook again uncovered for a further few minutes until it thickens to your desired consistency. Season with additional salt and spices, if needed.
• Then take off heat and let the masala sit for another few minutes before serving to unfold flavors. (optional)
• Serve with non-dairy yogurt over rice (or mashed potatoes, creamy polenta) and with your favorite bread. Garnish with sesame, roasted cashews* and fresh parsley, if you prefer.
• Enjoy!