by Bold Commerce Collaborator
28 May 2020

vegan tikka masala with cauliflower

Instructions

1–2 tablespoons coconut oil

1 tablespoon chopped ginger

4 garlic cloves, chopped

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

½ teaspoon paprika

1 teaspoon curry powder

1 teaspoon mustard seeds

1 teaspoon fennel seeds

1 teaspoon fenugreek leaves

1 teaspoon salt

1 can diced tomatoes

1 can coconut milk

1 red bell pepper

1 head cauliflower – sliced into 1 inch pieces

squeeze of lemons

Directions

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.