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Vegan cauliflower tika massala

Super easy, delicious and vegan cauliflower tika massala.
Course Dinner, Lunch, Main course
Cuisine Indian, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Dorothy Porker

Equipment

  • Large skillet or frying pan with a lid
  • Blender

Ingredients

  • 1 T - 15 ml sunflower oil
  • 1/2 t - 2 gr mustard seeds
  • 1 onion diced
  • 6 cloves garlic minced
  • 1/2" - 7mm ginger peeled and finely grated
  • 1/2 jalapeno finely chopped, seeds removed for less heat
  • 3 tomatoes quartered
  • 1 red bell pepper stem and seeds removed, finely sliced
  • 3/4 c - 180 ml full-fat coconut milk
  • 1/2 c - 20 gr fresh cilantro +extra for garnish
  • 3/4 t - 3 gr garam masala
  • 1/2 t - 2 gr ground coriander
  • 1/4 t - 1 gr ground turmeric
  • 1/2 t - 2 gr ground cinnamon
  • 1 cauliflower cut into small florets
  • yogurt if using dairy-free, go for unsweetened - optional for serving
  • coriander optional for serving

Instructions

  • 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.

Notes

The prepped sauce keeps for up to 3 months in the freezer. Simply defrost and pick up the recipe from step 5.