Cauliflower tikka masala

by - https://thebatchlady.com/r/3446/

A great meat free curry, this cauliflower tikka masala is great for people trying to cut down on the amount of meat they are eating!

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Indian
Servings
4

Nutrition (per serving)

Calories
386kcal
Fat
30.6g
Sat. Fat
15.4g
Carbs
25.6g
Sugars
11.0g
Fibre
6.6g
Protein
7.6g
Salt
260mg
Ingredients
Serves

Ingredients

  • Large cauliflower
    1

For the marinade

  • Balsamic vinegar
    2 tablespoon
  • Oil
    0.5 tablespoon
  • Salt
    1 pinch
  • Tandoori Masala Blend
    4 tsp
  • Lemon juice
    1

For the sauce

  • Oil
    1 tablespoon
  • Pre-chopped onion
    1 cup (115 g)
  • Frozen pre-chopped garlic
    2 tsp
  • Chopped tomatoes
    1 can
  • Goan spice (hot) or Bhuana spice (medium) or Korma spice (mild)
    0.66 tablespoon
  • Soft brown sugar
    1 tsp
  • Single cream or coconut
    300 ml
  • Ground almonds (optional)
    1 tablespoon
  • Salt (to taste)
    1
  • Coriander (to garnish)
    1

Method

  1. First up, mix up all the marinade ingredients and pour over the cauliflower in a shallow oven-proof dish.  Mix well with your hands.  Leave to marinade for 2 hours or overnight.

  2. To cook the cauliflower, set the oven to 180°C and roast the cauliflower for around 10 to 15 minutes.  It should be cooked but retain a lovely bite.

  3. To make the sauce, heat the oil in a pan over a medium heat and cook the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.

  4. Add the spices and sugar and cook for about a minute.

  5. Stir in the cream and almonds. Now add the cauliflower.

  6. Ready for the Freezer

    Once cooled, place in sealable labelled freezer bags and pop in the freezer.

  7. Ready to Eat

    Simply defrost and heat in the microwave or in oven until piping hot.

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