Cauliflower Tikka Masala
Servings: 3 to 4
Ingredients
- 1 medium sized cauliflower chopped into florets
- 1 tbsp ginger roughly chopped (or 1 tsp ground ginger)
- 1 small onion roughly chopped
- 3 garlic cloves roughly chopped
- 1 tbsp olive oil
- 1 14.5oz can diced tomatoes
- 1 tbsp garam masala*
- 2 tsp turmeric
- 1/2 cup frozen peas
- 1 13.5oz can full fat coconut milk
- ½ tbsp salt
Instructions
- Heat olive oil in a large pan over medium heat. Add onions, ginger, and garlic and sauté until onions are lightly browned. Add garam masala and turmeric, cook for 1 minute. Add the tomatoes and let simmer for 2 minutes.
- Turn off the heat and use immersion blender to blend until smooth. If you do not have an immersion blender, wait for the sauce to cool before transferring it to a blender. Once blended with the blender, pour the sauce back to the pan. Heat back up to a simmer.
- Add the coconut milk and salt, stir to combine. Add the frozen peas and cauliflower and stir to until they are evenly coated in the sauce.
- Cover and simmer for 15 minutes, until the cauliflower is fork tender. Serve hot with basmati rice and garnish with cilantro.
Notes
*If you can't find garam masala at your local grocery store you can buy it online.
If you like heat you can add in a tsp or two of red chili powder.