it’s all in the sauce
okay so this tikka masala sauce is the mother of all sauces. It’s creamy and full of delicious flavours.
Roasting the cauliflower and the chickpeas is key in this dish, as the flavour is so much better than just throwing them in the pan. Plus the crispiness of the chickpeas is a pure delight.
The trick is to get the sauce simmering whilst your cauliflower and chickpeas are roasting. It’s so easy to make, and the coconut cream gives it a lovely smooth texture. Feel free to adjust the chilli powder quantities should you want more of a kick, as the quantities I have used give a mild to medium overall flavour.
Once the cauliflower is added to the pan, it quickly absorbs the sauce which is so dreamy. I can also confirm that leftovers warmed up the next day are also amazing so if you have any leftovers please please please don’t throw away. This dish is also perfect for cooking in bulk for weeks when you know there will be no time to make dinner (we all have them!). It can also be frozen.
Packed with fibre from the chickpeas, this dish is healthy, filling, 100% plant based and suitable for the whole family. Let me know how you get on!
feeds 4 people
takes approx. 40 minutes in total.
2 tablespoons of vegetable oil
2 white onions (diced)
2 garlic cloves (crushed)
1 tablespoon of tomato puree
1 teaspoon of turmeric
1 teaspoon of chilli powder
2 teaspoons of ground coriander
2 teaspoons of cumin
1 red pepper (sliced into strips)
1 orange pepper (sliced into strips)
1 large cauliflower head (cut into florets)
1 can of chickpeas (drained and rinsed)
200ml coconut cream
1 can of tinned tomatoes (plus 1 tin of water)
pinch of salt
pinch of pepper
1. Preheat oven to 180°C/350°F and line a baking tray with parchment paper or tin foil. Scatter your cauliflower florets and chickpeas and drizzle with oil of choice. Place in oven to roast for 20 minutes whilst you make the rest.
2. In a saucepan over a medium heat, add your vegetable oil, diced onion and crushed garlic cloves. Simmer until the onion starts to brown.
3. Next add your turmeric, chilli powder, ground coriander, cumin and tomato puree. Combine.
4. Pour in your red and orange pepper strips and coat them evenly.
5. Next, add your coconut cream, tinned tomatoes plus 1 tin of water. Season with salt and pepper.
6. Combine and turn to a low heat and let simmer until the 20 minutes is up for the cauliflower and chickpeas.
6. Add your cauliflower and chickpeas to the curry and combine. Leave to simmer for a further 10 minutes before serving with rice or whatever you desire.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats