Vegan Cauliflower Tikka Masala Bosh TV

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