Vegan Tikka Masala

Vegan Tikka Masala
Serves 4

•1 big head cauliflower, chopped into small pieces
•5 small-medium potatoes, chopped into small cubes
•4 cloves of garlic, minced
•500 ml sieved tomatoes
•400g can coconut milk
•1 1/2 cups frozen peas
•1 tbsp. tomato paste
•1+2 tbsp. garam masala
•1+1 tbsp. paprika
•1 tsp. garlic powder
•1 tsp. ground coriander
•1 tsp. curcuma
•vegetable oil
•salt to taste

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper In a big bowl, mix cauliflower and poatoes along with 1 tbsp. garam masala, 1 tbsp. paprika, 1 tsp. garlic powder and 3-4 tbsp. vegetable oil
Spread vegetables onto the baking sheet and bake in the oven for 25 minutes
Heat 2 tbsp. vegetable oil in a big pot over medium heat and add garlic, 2 tbsp. garam masala (mine wasn’t very flavorful so I added in 2 but you may want to start with one and add in more later), 1 tbsp. paprika, 1 tsp. ground coriander and 1 tsp. curcuma
Cook for about 1 minute and make sure that the garlic doesn’t burn
Add in tomato paste, sieved tomatoes and coconut milk. Bring to a boil and then reduce heat to low. Add in vegetables from the oven and frozen peas. Cook for another 5 minutes. Add salt to taste and serve with rice


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