Cauliflower and Chickpea tikka masala
Chef: Kirat From: UK Serves: 8-10
Prep time: 20 mins Cook time: 45-60 mins
Ingredients
2 tablespoons olive oil
1 large white onion, diced
1 tablespoon ginger, peeled and finely chopped
4 cloves of garlic, minced
2 tablespoons garam masala
2 tablespoons ground coriander
1 teaspoon paprika
2 teaspoons turmeric
Handful of Almonds
Pinch of cayenne pepper
1 tablespoon of salt
2 tablespoons tomato paste
2 tins of plum tomatoes
1 lemon
1 cauliflower, cut into bite-sized pieces
2 tins chickpeas
200g frozen peas
1 tin full fat coconut milk
Coriander, to garnish
This recipe was made during one of our Food Ambassador sessions in September 2023 by Kirat.
Even if you’re not a fan of cauliflower, you’ll definitely like this dish as it’s absolutely packed with flavour! Or you could use any vegetable you’ve that may be lying around, waiting to be used up.
Method:
1. Heat 2 tablespoons of olive oil in a saucepan. Sauté the onion, garlic and ginger, stir in the spices and cook for 30 seconds
2. Add the tinned tomato and allow to simmer. Put aside and allow to cool then blend with a blender.
3. In a separate pan add chopped cauliflower and salt to taste, steam cook for 5-10mins until tender. Add the washed frozen peas, allow to steam for 5 mins.
4. Add tin of chickpea and steam for further 5mins.
5. Add masala sauce to the to cauliflower, frozen peas and chickpeas. Add coconut milk and simmer until sauce has thickened.
6. To serve, scatter with chilli if you like it hot, coriander if you like it mild, or a bit of both. Serve with rice or naan bread and extra lemon wedges.