Cauliflower & Potato Tikka Masala

• 5garlic cloves, minced
• 500 gMaris Piper potatoes, peeled and cut into 3cm chunks
• 600 gcauliflower florets
• 2 x 400gtins chopped tomatoes
• 2onions, finely diced
• 30 gfresh ginger, grated
• 2 tspground cumin
• 1 tspground turmeric
• 1 tspsweet paprika
• 400 mlcoconut milk
• 200 mlvegetable stock
• salt
• 3 tbspvegan tikka masala paste
• 3 tbspneutral oil
• Black pepper
• 15 gcoriander, roughly chopped, optional (optional)
• 80 gcucumber, diced, for the optional kachumber (optional)
• 1lemon, cut into wedges (optional)
• 4vegan naan breads, warmed, optional (optional)
• 80 gtomato, diced, for the optional kachumber (optional)
• 30 gred onion, finely diced, for the optional kachumber (optional)
• 10 gcoriander, chopped, for the optional kachumber (optional)
• 15 mllemon juice, for the optional kachumber (optional)

Method

1. 1Heat 1 tbsp of the oil in a large wide casserole over medium-high heat. Brown half the cauliflower for 5 minutes, then lift out. Add another 1 tbsp oil and brown the second half for 5 minutes. Lift out.
2. 2Reduce the heat to medium, add the remaining 1 tablespoon of oil, and fry the diced onions for around 10 minutes, stirring occasionally, until golden and softened at the edges. Add the garlic, ginger, tikka masala paste, ground cumin, turmeric and sweet paprika and cook, stirring constantly, for 2–3 minutes until the kitchen smells fragrant and the spices have darkened a shade.
3. 3Tip in the chopped tomatoes and stir well. Simmer for 6 minutes, pressing the tomatoes down with the back of a spoon and stirring regularly, until the sauce has reduced and you can see the oil rising to the surface.
4. 4Pour in the coconut milk and vegetable stock. Stir to combine, then add the potato chunks. Bring to a gentle simmer, cover, and cook for 15 minutes.
5. 5Return the charred cauliflower to the pan and stir gently to submerge it in the sauce. Cook uncovered for a further 10–12 minutes, until both the potatoes and cauliflower are completely tender to the tip of a knife.
6. 6Taste and season generously with salt and a few grinds of black pepper. The sauce should be thick, richly spiced and creamy from the coconut milk; loosen with a splash of water if it has tightened too much.
7. 7Spoon into bowls. Add the optional chopped coriander, lemon wedges and warm vegan naan if using. For the optional kachumber, mix its cucumber, tomato, red onion, coriander and lemon juice just before serving. Cool leftovers promptly and freeze for up to 3 months; reheat until steaming hot throughout, loosening with water.

Per serving

kcal

538

protein

12.5g

fibre

11.3g

carbs

55.2g

fat

32.7g