Vegan Fire Roasted Cauli Tikka Masala Bosh TV

Fire Roasted Cauli Tikka Masala

  • Simple
  • 0:45 m
  • 36 ingredients

Looking for the most amazing vegan tikka masala recipe? Oh well haven't we got a treat for you! This is a Fire Roasted Cauliflower Tikka Masala which is part of BOL's brand new dinner range that is out now! This veggie dinner idea is easy yet delicious, perfect if you're looking for a tasty yet healthy meal that you can quickly pop in the oven. A great vegan meal to cook for friends, a dinner party veggie favourite. What's even more fantastic about this range is that it's 95% plastic free - the box is made from sugarcane off cuts! This is an amazing resource and is a fantastic step forward for a more green planet. A very sustainable dinner.

Serves: 4

Ingredients

For the roasted cauliflower

  • 3 tbsp rapeseed oil
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • ½ tsp onion seeds
  • ¼ tsp pepper
  • 2 tsp cumin seeds
  • 1 small cauliflower
  • 3 tbsp water

For the dahl

  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1 tbsp mango chutney
  • 3 tbsp rapeseed oil
  • 5g coriander stalks
  • 400g Passata
  • 1 tbsp ground coriander
  • 60g roasted red pepper (from a jar)
  • 125g Beluga lentils cooked
  • 125g can of chickpeas
  • 100g green beans
  • 1 white onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 x 400g can of coconut milk
  • 1 tsp salt to taste
  • 2 inches of ginger

For the rice

  • 2 tbsp rapeseed oil
  • 2 tsp salt
  • 1 tsp turmeric
  • 500g basmati rice cooked - or 2 x 250g bags microwavable basmati rice
  • 250g red quinoa cooked
  • 15 coriander leaves

For the coriander chutney

  • 1 tbsp rapeseed oil
  • 20g coriander
  • 10g spinach
  • 1 inch piece of ginger
  • Zest and juice of 1 Juice of 1 lemon - zest & juice of
  • ½ tsp salt
  • 1 green chilli

To serve

  • 200g blanched kale
  • pickled red onion

Before you start

Preheat oven to 180°C | Mixing bowl | Baking sheet | Saucepan | Blender

Step 1

For the cauliflower

  • First, roast the cauliflower
  • Break the cauliflower into bite-sized florets
  • Pour the coriander, garlic powder, cumin seeds, onion seeds, black pepper and rapeseed oil into into the bowl and mix it into a marinade
  • Place the florets in the bowl and stir them round to cover them in the marinade
  • Pour the florets onto the baking tray, put the tray in the oven and roast for 20 minutes

Ingredients

  • 3 tbsp rapeseed oil
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • ½ tsp onion seeds
  • ¼ tsp pepper
  • 2 tsp cumin seeds
  • 1 small cauliflower
  • 3 tbsp water

Step 2

For the sauce

  • Peel and finely dice the white onion
  • Remove the coriander leaves from the stalks and finely slice the stalks
  • Peel and grate the garlic and ginger
  • Finely slice the chilli
  • Finely slice the roasted red pepper
  • Trim and cut the beans in half

Ingredients

  • 5g coriander stalks
  • 60g roasted red pepper (from a jar)
  • 100g green beans
  • 1 white onion
  • 2 garlic cloves
  • 1 red chilli
  • 2 inches of ginger

Step 3

Start the curry

  • Warm the rapeseed oil in a pan over a medium heat, add the onions and a pinch of salt and stir for 5 minutes until soft
  • Add the garlic, ginger, chilli and coriander stalks to the pan and stir for 2 minutes
  • Add the Roasted red pepper and stir for 1 minute
  • Add the curry powder, ground coriander and turmeric to the pan and stir for 1 minute

Ingredients

  • 1 tsp turmeric
  • 2 tsp curry powder
  • 3 tbsp rapeseed oil
  • 1 tbsp ground coriander
  • 1 tsp salt to taste

Step 4

Adding to the curry

  • Add the passata to the pan and stir for 2 minutes so everything’s combined
  • Add the coconut milk and stir for 1 minute
  • Bring the contents of the pan to a simmer
  • Add the lentils, chickpeas and green beans to the pan and stir for 2 minutes
  • Add mango chutney and stir for 2 minutes
  • Fold the roasted cauliflower into the pan, reduce the heat and let the curry simmer for 10 minutes stirring occasionally

Ingredients

  • 1 tbsp mango chutney
  • 400g Passata
  • 125g Beluga lentils cooked
  • 125g can of chickpeas
  • 500g basmati rice cooked - or 2 x 250g bags microwavable basmati rice
  • 1 x 400g can of coconut milk

Step 5

Finish and serve

  • Heat the oil in a large pan, pour in the turmeric and salt and stir to make a flavoured oil
  • Add the rice and quinoa to the pan and fold it into the flavoured oil
  • Finely chop the coriander leaves and fold them into the flavoured oil
  • To make the chutney put all the ingredients into the blender and blitz it into a smooth chutney
  • Plate up the rice, curry, kale and red onion chutney
  • Drizzle over the chutney and serve immediately

Ingredients

  • 1 tbsp rapeseed oil
  • 2 tbsp rapeseed oil
  • 2 tsp salt
  • 1 tsp turmeric
  • 250g red quinoa cooked
  • 20g coriander
  • 10g spinach
  • 1 inch piece of ginger
  • Zest and juice of 1 Juice of 1 lemon - zest & juice of
  • ½ tsp salt
  • 1 green chilli
  • 15 coriander leaves