Super easy, delicious and vegan cauliflower tika massala.
Course Dinner, Lunch, Main course
Cuisine Indian, Vegan
Prep Time 15minutes
Cook Time 30minutes
Author Dorothy Porker
Large skillet or frying pan with a lid
1 T- 15 mlsunflower oil
1/2 t- 2 grmustard seeds
1/2" - 7mm gingerpeeled and finely grated
1/2 jalapenofinely chopped, seeds removed for less heat
1red bell pepperstem and seeds removed, finely sliced
3/4 c- 180 mlfull-fat coconut milk
1/2 c- 20 gr fresh cilantro+extra for garnish
3/4 t- 3 grgaram masala
1/2 t- 2 grground coriander
1/4 t- 1 grground turmeric
1/2 t- 2 grground cinnamon
1cauliflowercut into small florets
yogurtif using dairy-free, go for unsweetened - optional for serving
corianderoptional for serving
Once you have all your elements ready to cook, heat the sunflower oil in a large skillet before adding 1/2 t - 2 gr of mustard seeds. They should start sizzling as they hit the oil.
Let sizzle for 30 seconds or so before adding 1 diced onion, 6 minced cloves of garlic, 1/2" - 7 mm of grated ginger and 1/2 a diced jalapeno and turning down the heat to medium. Allow to cook gently, stirring occasionally to avoid browning, until the onions are soft.
Once the onion is soft, add the mixture to a blender with 3 quartered tomatoes, 1 finely sliced bell pepper, 3/4 c - 180 ml of coconut milk, 1/2 c - 20 gr fresh cilantro and the remaining spices and blend on high. I have to push my mixture down every once in a while to get everything well blended into a thick sauce.
This is where you can decide to freeze part of the sauce or just make all of it. It serves about 4 people, so I continue on with about one quarter of the sauce and 1/4 head of cauliflower.
To finish, move the sauce back to the skillet and bring to a boil. Leave to simmer, covered with a lid, for 10-15 minutes. Now add the cauliflower florets, and simmer for another 15-20 minutes. Until the cauliflower is cooked and the sauce has reduced a little.
Serve with yogurt, coriander, naan, rice or whatever else tickles your fancy.
The prepped sauce keeps for up to 3 months in the freezer. Simply defrost and pick up the recipe from step 5.