Vegan Tikka Masala

This dish from the UK is a product of the fusion of Indian and British culture. It’s a creamy, spicy curry.

Normally based on Chicken that’s dry rubbed with warm spices, marinated in yogurt, then roasted, this veganized recipe uses roast cauliflower as the substance. But, it’s still the same curry that’ll make you sweat.

Ingredients

• Olive Oil
• Cumin
• Cardamom
• Coriander
• Turmeric
• Cayenne Pepper
• Smoked Paprika
• Clove
• Nutmeg
• Cinnamon
• 2in Ginger
• 2-4 Cloves Garlic
• 1 Red Onion
• 1 Serrano Pepper
• 2 Poblano Peppers
• 2 Jalapeno Peppers
• 1 Small Head of Cauliflower
• 1 14oz Can Coconut Cream
• 1 28 oz Can of Diced Tomato
• 3 Tbsp Tomato Paste

Instructions

If you have enough time, first prepare your cauliflower by tossing in oil and the spice mixture and then roasting on 400 until it is golden brown and crunchy. Though, you can skip this step and use uncooked, unseasoned cauliflower.

First, finely dice your onion and pepper. Then in a large pot or dutch oven, add a couple tablespoons of oil and sauté on medium-high heat until translucent and starting to caramelize. As necessary, use more oil or very small splashes of water if the mixture begins to stick.

While the onions and peppers are sautéing, mince the ginger and garlic. Add this to the pot once the onions are ready, and continue to cook until you can smell the garlic, roughly 30 seconds.

Next add the spice mixture. This includes 1 tbsp each of cumin, cardamom, turmeric, cayenne, paprika, and 1 tsp of clove, nutmeg, and cinnamon. Cook for 1 minute to toast the spices.

Now add the tomato paste and cook until the color deepens to a dark brick red.

Finally, mix in the can of diced tomato, coconut milk, and cauliflower florets. The curry should turn a burnt orange color. Simmer until the cauliflower is al dente.

Serve over basmati rice and a garnish of freshly chopped parsley and a wedge of lime.