Cauliflower & Potato Tikka Masala

Ingredients

• 5 garlic cloves, minced
• 500 g Maris Piper potatoes, peeled and cut into 3cm chunks
• 1 large cauliflower, cut into medium florets
• 2 x 400g tins chopped tomatoes
• 2 onions, finely diced
• 30 g fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 400 ml coconut milk
• 200 ml vegetable stock
• salt
• 3 tbsp tikka masala spice paste or powder
• 3 tbsp neutral oil
• fresh coriander and naan, to serve
• Kachumber salad, to serve

Method

1. Heat 2 tablespoons of the oil in a large wide pan or casserole over a high heat. Add the cauliflower florets in a single layer (work in batches if needed) and fry for 4–5 minutes without disturbing, until charred and bronzed at the edges. Remove and set aside.
2. Reduce the heat to medium, add the remaining 2 tablespoons 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. Tip 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. Pour 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. Return 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. Taste 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. Spoon into warm bowls and bring to the table with naan, torn coriander and lemon wedges for squeezing. Freezes well for up to 3 months; reheat over a low flame, stirring in a little water to loosen.