Cauliflower Tikka Masala

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 525, total fat 16 G., saturated fats 6 G., proteins 16 G., carbohydrates 83 G., fiber 14 G., cholesterol 20 mg, sodium 369 mg, sugar 14 G.

Indian tikka masala doesn't have to be made with chicken. Try the equally delicious vegetarian version. Cauliflower, chickpeas, and green peas make tikka masala hearty, and if you substitute sour cream or yogurt for the traditional cream, the dish becomes lighter without sacrificing flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup sour cream or Greek yogurt
2 tablespoons of vegetable oil
1 tbsp. curry powder
1.5 tsp sweet paprika
1 head cauliflower, cut into florets (about 4 cups)
3 cloves garlic, coarsely chopped
1 cm ginger root, coarsely chopped
1 small onion, coarsely chopped
2 tsp. garam masala
1 can (800 g) of tomato puree without salt
1 can (400g) canned chickpeas, rinsed
1 cup frozen green peas, thawed
2 tablespoons unsalted butter
3 tbsp chopped fresh cilantro + extra for serving
6 cups cooked brown rice, for serving
Lemon wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, tomato sauce, chickpeas, peas, brown rice, cilantro, ginger root, curry, paprika, garam masala, yogurt

Cooking the dish according to the recipe:

In a medium bowl, combine 2 tablespoons sour cream, 1 tablespoon vegetable oil, 1 tablespoon water, 1.5 teaspoons curry powder, 0.5 teaspoon paprika, and 1/4 teaspoon salt. Add the cauliflower and toss to coat evenly. Cover the bowl and let marinate for 30 minutes.
Meanwhile, combine the garlic, ginger, onion, and 2 tablespoons water in a food processor and process until smooth. In a Dutch oven or large 6-quart heavy-bottomed saucepan, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the onion mixture, garam masala, the remaining 2.5 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture begins to stick to the bottom of the pan and is toasted, about 4 minutes.

Add the tomato puree, 1 cup water, chickpeas, and 2 tablespoons salt. Cover and simmer over low heat until the sauce has reduced slightly and the onion mixture is soft, 10-15 minutes.
Meanwhile, preheat the oven to broil, positioning the rack 10 cm from the heating element. Line a baking sheet with foil. Add the cauliflower in a single layer and broil, stirring once, until golden brown and just cooked through, 8 to 10 minutes.
Add the cauliflower and green peas to the sauce and bring to a boil again, then remove from heat. Stir in the remaining 6 tablespoons sour cream, butter, and cilantro. Serve the tikka masala in deep bowls with brown rice and lemon wedges. Sprinkle with cilantro.

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