Vegetable Tikka Masala
Ingredientsfor 2
380
Cal
12g
Protein
38g
Carbs
22g
Fat
- 11 can (15 oz) chickpeas, drained
- 22 cups cauliflower florets
- 31 red bell pepper, diced
- 41 can (14 oz) coconut cream
- 51 can (14.5 oz) diced tomatoes
- 61 medium onion, diced
- 74 cloves garlic, minced
- 81 tablespoon fresh ginger, grated
- 92 tablespoons tikka masala paste
- 101 teaspoon cumin
- 111 teaspoon turmeric
- 12½ teaspoon cayenne pepper
- 132 tablespoons coconut oil
- 14Salt to taste
- 15Fresh cilantro and basmati rice for serving
Instructions
- 1
Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add onion and cook 5–6 minutes until deeply golden and starting to caramelize at the edges. Add garlic, ginger, and tikka masala paste, cooking 2 minutes while stirring until very fragrant.
- 2
Add cumin, turmeric, and cayenne pepper. Stir to coat the aromatics in the spices and cook 1 minute to bloom the spices in the oil — they should smell incredibly fragrant.
- 3
Add diced tomatoes and cook 5 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate slightly. Add cauliflower, bell pepper, and chickpeas, stirring to coat everything in the sauce.
- 4
Pour in coconut cream, stir to combine, and bring to a simmer. Cook 15–18 minutes until the cauliflower is fork-tender and the sauce has reduced to a thick, velvety consistency that coats the back of a spoon. Season with salt. Serve over basmati rice with fresh cilantro.