Tender cauliflower and hearty chickpeas are simmered in a spicy cashew tomato sauce and topped with fresh cilantro in this spicy vegan tikka masala.
It took me a long time to familiarize myself with the variety of dishes that make up Indian cuisine. I started out eating Indian food at a buffet, which is really the best way to get started on Indian food if you ask me. Head on over to the vegetarian section and grab a scoop of everything. Who needs labels? If it was meatless, I was happy to have it on my plate.
After that I experimented with some sit-down Indian dining, on the first occasion of which, a friend instructed me to “Just pick anything at random off of the vegetarian menu. It’s all good.” I did. It was. From then on I became a bit more familiar with the dishes themselves, though the names were still lost on me.
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- 1-14 oz. can diced tomatoes
- 1 cup vegetable broth
- 1 tbsp. lemon juice
- 4 garlic cloves
- 1 1/2 tsp. fresh grated ginger
- 1 to 3 tsp. Asian chili paste (to taste)
- 1 tbsp. garam masala
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1/2 tsp. ground cardamom
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 1 medium onion, diced
- 1 large cauliflower crown, broken into florets
- 1 3/4 cups cooked or 1-14 oz. can chickpeas, drained and rinsed
- 1 tbsp. brown sugar
- 1/2 to 1 cup water
- 1/4 cup finely chopped fresh cilantro
- cooked basmati rice, to serve
- Place cashews, tomatoes, broth, lemon juice, garlic, ginger, chili paste, garam masala, cumin, paprika, coriander, cardamom, salt, cloves, nutmeg and pepper into blender or food processor bowl. Blend until very smooth, stopping to scrape down sides of pitcher or bowl as needed. This may take a few minutes.
You can find complete recipes of this VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA in connoisseurusveg.com