- by Bold Commerce Collaborator
- 28 May 2020
vegan tikka masala with cauliflower
1 can coconut milk
1 red bell pepper
squeeze of lemons
Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, .Add diced tomato, cook 2 more minutes, then add the coconut millk.
Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook). Taste, add a squeeze of lemon juice.