Cauliflower Tikka Masala
- Simple
- 0:30 m
- 23 ingredients
Veggie curry ideas from heaven! When it comes to curries, a good vegan Tikka Masala recipe is definitely up there in our favourite veggie dishes! The BOSH! Cauliflower tikka masala is a quick and easy recipe, a plant based family meal idea, or one for a Friday night treat. Allplants is the world's first vegan ready meal company. We were lucky enough to have them come to the studio and cook this delicious vegan curry.
Serves: 2
Ingredients
For the rice
- 1 tbsp vegetable oil
- 1 tsp cumin
- 120g Jasmine rice
- 2 garlic cloves
- ¼ tsp turmeric
- cinnamon stick
- 3 bay leaves
- 250ml vegetable stock
For the tikka
- 1 tsp chilli flakes
- 2 tbsp tomato purée
- 2 onions
- 2 garlic cloves
- 2 tsp turmeric
- 1 ½ tbsp Rose Petal Masala
- 120g green beans
- 250g okra
- 125g can of chickpeas
- 3 tomatoes
- 1 ½ x 400g can of coconut milk
- ½ cauliflower
- 1 small butternut squash - steamed
To serve
- coriander garnish
- 100g okra
Before you start
Preheat the oven to 200℃ | Saucepan | Frying pan
Step 1
For the cauliflower
- Break the cauliflower into florets and place in a baking tray
- Sprinkle with salt, oil and a sprinkle of rose petal masala and bake for 25 minutes
Ingredients
- 1 ½ tbsp Rose Petal Masala
- ½ cauliflower
Step 2
Cooking the rice
- Put the rice in a pan, add all the dry rice ingredients and then the vegetable stock
- Simmer for 12 minutes or until al dente
Ingredients
- 1 tbsp vegetable oil
- 1 tsp cumin
- 120g Jasmine rice
- 2 garlic cloves
- ¼ tsp turmeric
- cinnamon stick
- 3 bay leaves
- 250ml vegetable stock
Step 3
For the curry
- In a large pan, simmer the onions until translucent, then add the garlic and cook for 5 minutes, making sure it doesn’t brown
- Add the green beans, chickpeas and okra
- Add the turmeric, rose petal masala, chilli flakes and sweat for a few more mins
- Add the tomato puree and tomatoes and stir
Ingredients
- 1 tsp chilli flakes
- 2 tbsp tomato purée
- 2 onions
- 2 garlic cloves
- 2 tsp turmeric
- 120g green beans
- 250g okra
- 125g can of chickpeas
- 3 tomatoes
Step 4
Finish the curry
- Add the coconut milk, stir and the simmer on a low heat for 10 minutes
- Then add the roasted cauliflower from earlier and the steamed butternut squash and stir
Ingredients
- 1 ½ x 400g can of coconut milk
- 1 small butternut squash - steamed
Step 5
Time to serve
- Serve on the rice and garnish with coriander and okra
Ingredients
- coriander garnish
- 100g okra