Vegan chickpea tikka masala

This delicious (and vegan!) chickpea tikka masala recipe hits the spot when you're craving Indian food. Serve it up over rice and garnish with plenty of fresh cilantro!

Ingredients

Instructions

1. Preheat the oven to 190°C. Place the cauliflower in a medium mixing bowl and toss with 1 tablespoon melted coconut oil, ¼ teaspoon salt, and 2 teaspoons of the garam masala. Transfer to a baking sheet and roast for
   30 minutes, turning once halfway through the cooking time.
2. Set a large skillet over medium-high heat. Melt two tablespoons of coconut oil in the pan. Once the oil is shimmering, add the onion and cook for
   3 minutes to soften. Add the fresh tomatoes and cilantro; season with a pinch of salt. Cook, breaking up the tomatoes with a wooden spoon, until the water has evaporated and the tomatoes appear dry (about
   5 minutes).
3. Add the garam masala to the pan, stir well, and cook for
   1 minute to toast the spices. Immediately add the canned tomatoes and a half-can of water. Allow the mixture to come to a boil, then turn the heat down to medium-low. Add the garlic, ginger, and red wine vinegar. Simmer for
   10 minutes, or until the cauliflower has finished cooking.
4. Transfer half of the sauce mixture to a blender and puree. Return the sauce to the pan. Fold in the chickpeas and roasted cauliflower. Taste and add salt as needed. Add the coconut milk and simmer for another
   5 minutes to infuse the flavors.
5. Garnish with remaining cilantro leaves and serve over a bed of cooked basmati rice.

Nutrition