Vegan Curry Recipe. A 15-Minute Cauli-Tikka Masala

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
Handful coriander
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.


Categories Food

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