There is nothing like a comforting home-cooked curry. This cauliflower tikka masala curry is packed with flavour and so easy and quick to make. This is a one-pot recipe that comes together in only 15 minutes. Making it the perfect lunch or dinner on a busy day.
How To Serve
This curry tastes amazing with brown rice or gluten-free naan bread. I like to add fresh parsley and sesame seeds just before serving for some extra flavour. You could also add roasted cashews and some homemade vegan yogurt. You can use this cashew yogurt recipe and then just leave out the fruits, vanilla and maple syrup to make it savory.
This cauliflower tikka masala Recipe is:
- Vegan
- Dairy-free
- Gluten-free
- Spicy
- Creamy
- Healthy
- Plant-based
- Comforting
- Easy and quick
- Packed with flavour
- Absolutely delicious
- Ready in 15 minutes!
More vegan lunch and dinner recipes to try:
- Chana Masala
- Cauliflower Korma Curry
- Thai Peanut Curry
- Chili Sin Carne Rice Bowl
- Sweet Potato Lentil Stew
- Healing Winter Stew
- Peanut Pad Thai
- Roasted Chickpea Tacos
- Sticky Sesame Cauliflower
If you try this easy vegan cauliflower tikka masala recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Cauliflower Tikka Masala
Ingredients
- 1 onion chopped
- 4 cloves of garlic minced
- 1 head of cauliflower chopped into small florets
- 100 g red lentils washed and drained
- 400 g canned tomatoes
- 100 g coconut cream
- 250 ml vegetable broth
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tbsp maple syrup
- salt to taste
To Serve
- fresh parsley
- sesame seeds
- brown rice
- naan bread gluten-free
Instructions
- In a large pot, sauté onion and garlic for 2-3 minutes on medium heat. Add the cauliflower and lentils and sauté for a further 2-3 minutes.
- Add spices and sauté until fragrant.
- Add canned tomatoes, vegetable broth, maple syrup and coconut cream and stir to combine. Place a lid on the pot, bring to a boil and then let the curry simmer for 15 minutes on medium-low heat, stirring occasionally.
- Serve with brown rice, fresh parsley and sesame seeds.
Notes
- You can add any other vegetables you enjoy to this curry.
