Make your favourite vegan curry recipe in just 15 minutes! My Cauli-Tikka Masala takes your senses on a journey to the streets of India.
Quickly blend up a spice paste, then pop it all into the pan and sit back and relax until it’s done in just 15 minutes.
Vegan Curry Recipe – Serves: 4
For the paste:
400g chopped tomatoes
2 cloves garlic
1 thumb ginger
1 tsp. garam masala
1 red chilli
½ tsp. salt
4 spring onions
1 tbsp. cumin seeds (toasted)
For the rest:
1 tsp. Coconut Oil
1 head cauliflower (chopped into small pieces)
400g tinned coconut milk
400g tin chickpeas (drained)
4 tbsp. dairy-free plain yoghurt
½ lime (juice)
300g wholemeal rice
1. First, make the curry paste. Place chopped tomatoes, garlic, ginger, coriander, garam masala, chilli, salt, spring onions and cumin seeds into a blender and process until smooth.
2. Add the coconut oil to a pan on a high heat. Once hot, add the cauliflower and pan fry for 2 minutes. Pour in the paste and fry for a further 2 minutes.
3. Next, add the coconut milk and chickpeas, pop a lid over the pan and fry for 8-10 minutes.
4. Serve with wholemeal rice, a dollop of dairy-free yoghurt and a squeeze of lime juice.