Cauliflower Tikka Masala

-

By McDonald, T.  |  Date 26th of January 2021 

Fancy a good curry?  This is a great vegan curry that can easily be adjusted to make it hotter.  It has cauliflower chunks with a rich creamy sauce and will surprise you with its texture.  This little beauty has all the goods including coconut milk to give it that authentic curry experience.

Serves 1

Ingredients

Unless otherwise stated, a teaspoon (tsp) = 1 level teaspoon.  
  • Cauliflower x 170g
  • Mushroom x 1
  • Basmati rice x 50
  • Peas for the rice x 20
  • Coriander garnish

Marinade

  • Balsamic vinegar x 1 tsp
  • Soya sauce x 1 tsp
  • Olive oil x 1 tsp
  • Salt to taste
  • Tandoori Masala spice x 1 tsp

Sauce

  • Olive oil
  • 50g of  onion, finally chopped
  • 1 Garlic clove
  • 110g of chopped tomatoes
  • 1 tbsp of tomato paste
  • 1 heaped tsp of korma spice
  • 1 tsp of Garam Masala
  • 1 tsp of turmeric.
  • 1/2 tsp of brown sugar
  • 110ml of coconut milk
  • 1 tsp of nutritional yeast with B12
  • 1 heaped tbsp of sultanas
  • Salt to taste

Method

  1. Mix the marinade together and add the cauliflower.  Put the cauliflower in a baking dish then slice the mushroom and add to the remaining marinade.  Cover both dishes and leave in the fridge for at least 2 hours or even overnight. 
  2. Roast the cauliflower for about 10 - 15 minutes at 180 degrees celsius.
  3. Sauté the onion and garlic in a sauce pan. 
  4. Start to boil the rice with the peas.
  5. Add the tomatoes and reduce to a thick sauce.
  6. Add the spices and sugar and stir for a minute..
  7. Add the marinaded mushrooms
  8. Add the coconut milk.
  9. Add the cauliflower.

Cauliflower in marinade

Mushroom in marinade

Serve with the rice and peas. Garnish with the coriander.


It is worth noting this dish, as tasty as it is, does lack vitamin A, so have so carrot at lunch time and an orange after your curry to bust you vitamin C.  The orange needs to be before or after the curry because the vitamin C acts with the iron allowing your body to absorb the iron more easily. 

Please share and subscribe because it helps me a lot when you do that.  Thanks.

Location: United Kingdom

Comments

Post a Comment

Popular posts from this blog

Vegan Stollen

-
Image
Written by McDonald, T.   |  Date 11th of December 2023   This is something I have heard of, but never tried before.  Usually, we have traditional Christmas cake in my house, but last year I wanted to try something different and this was it.  Rest assured, I will be having it again this year too! At first, it seems like a lot of effort, but you will soon see that it is straight forward to make and definitely worth it.  However, it will need proofing and the dried fruit will need soaking, which will all take time, so plan ahead.  Notes I used French Brandy Marzipan and so used brandy to flavour the raisins and cranberries. I used almond milk. A good tip is to dust the soaked fruit with a little flour before adding the dough. You have 3 options with the marzipan:  Roll it out  Chop it up Have a thick bar of it running through the centre I soaked the dried fruit in brandy, but you can make it without the alcohol is you wish or use rum instead. I used a silicon baking sheet to save on the
Read more

Rum And Raisin Loaf

-
Image
Written by McDonald, T.   |  Date 27th of November 2023   Whatever the occasions, this is a great treat to be had.  The rum soaks into the raisins and results in a perfect infusion of flavours. The rum adds flavour to the raisins while the raisins add sweetness to the run.  This beautiful bread as a great bready texture, yet is fruity and warming to the soul. Although it doesn't need it, you can choose to dust it with icing sugar.
Read more

Vegan Ginger Bread

-
Image
Written by McDonald, T.   |  Date 18th of March 2024 You will never believe just how easy this cake bread is. So tasty, so moist and good! The preparation is mega quick because all you have to do is mix it all together and pour the batter in a loaf tin and it is ready to go in the oven. No yeast, so no proofing it is ready so fast and bakes in 45 minutes. The result is a sweet tasting cake that you can cut into slices and eat like bread. Notes Don't beat the batter or it will turn out tough after baking.   If you use Green Ginger Wine, be sure it is vegan.     Ingredients  Dry  300 g of self-raising flour 120 g of dark brown sugar 2 tsp of ground ginger   5 crystallised ginger cut into pieces 30 g of grated fresh ginger 1 tsp of ground cloves 1 tsp of mixed spice 1/4 tsp of salt 1 tsp of baking powder Wet 40 ml of vegetable oil  240 ml of water  150 g (about 4 tbsp) of plan or vanilla vegan yoghurt 50 ml of ginger wine 2 tbsp of dark syrup   Method Add all the dry ingredients to a
Read more