Community recipe
Cauliflower Chickpea Tikka Masala
Roasted cauliflower and chickpeas in a creamy, warmly spiced tomato-coconut sauce.
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- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- Medium
Get ready
Ingredients
- 1 cauliflower, cut into florets
- 400 g chickpeas, drained
- 2 tbsp olive oils
- 2 tbsp garam masalas
- 3 garlics, minced
- 1 tbsp fresh ginger, grated
- 800 g crushed tomatos
- 400 ml coconut milks
Make it
Instructions
- 01
Roast
Ingredients: 1 item cauliflower, cut into florets, 400 g chickpea, drained, 2 tbsp olive oil. Heat the oven to 220°C/425°F. Toss the cauliflower and chickpeas with olive oil and roast until browned.
- 02
Make the sauce
Ingredients: 2 tbsp garam masala, 3 items garlics, minced, 1 tbsp fresh ginger, grated, 800 g crushed tomato. Bloom the garam masala with garlic and ginger in a saucepan, add the tomatoes, and simmer.
- 03
Combine
Ingredients: 400 ml coconut milk. Stir the coconut milk and roasted vegetables into the sauce and simmer until creamy.
