This Vegan Tikka Masala with cauliflowers and chickpeas is a healthy yet scrumptious meal packed with protein, fibre and nutrients, but also, it’s flavour is rich and oh-so-spicy. It really does leave you feeling happy to be Vegan, even if it’s only for one meal! It is a great meatless Monday recipe as the prep and cook time together is only 35 minutes.
You can always adjust the spice to your preference – you know your own tolerance level. This recipe is spicy but I would still classify it as “mild”. If you don’t have cauliflower you could always substitute with other veggies you have on hand or just leave the cauliflower out all together – The base sauce is lovely and rich as it is and you’ll still have the chickpeas for protein fibre and a little bulk!
You can never have enough coriander! It is my favourite! Serve with Basamati or Jasmine rice.
Cauliflower and Chickpea Tikka Masala
Prep Time: 10 mins- Cook Time: 25 mins
- Total Time: 35 mins
Yield: 4 1x
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Pin RecipeDescription
A quick and easy spicy, vegan, Tikka Masala with Cauliflowers and Chickpeas
Ingredients
- 2–3 tablespoons vegan butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 heaped tablespoon ginger, freshly grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground chilli powder (use ½ tsp for a milder version)
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- 1 can diced tomatoes (400g)
- 2 teaspoons sugar
- 1 cup water
- 1 small cauliflower head, broken into florets (about 2 heaped cups)
- 1/3 cup canned chickpeas, drained
- ¼ cup coconut milk (plus extra for serving)
- Coriander for garnishing
Instructions
- In a medium-sized frying pan, add the vegan butter or oil. Once hot, add the onion, garlic and ginger and cook until the onion softens and starts to caramelise. Keep stirring and be careful not to burn the garlic.
- Add the spices: garam masala, turmeric, chilli powder, cumin and salt and fry for 1-2 minutes to allow the flavours to develop.
- Add the tomatoes, sugar, water, cauliflower and chickpeas and allow to simmer until the water reduces into a lovely thick sauce and the cauliflower has softened, about 20-25 mins.
- Stir in the coconut cream. Add a little extra if you find the sauce too hot.
- Serve with Basmati rice or naan bread, fresh coriander and a drizzle of coconut cream.
