This simple cauliflower tikka masala features cauliflower in a creamy coconut-milk based gravy for an easy vegan main dish. With chickpeas to help round things out and plenty of spice.
Start the brown rice now if it isn't already cooked.
Brown rice
Heat a large pot over medium heat. Once the pot is heated, add the coconut oil, followed by the onion. Cook the onion for 4-5 minutes, or until fragrant and translucent.
2 tablespoons coconut oil, 1 medium onion
Add the garlic, ginger, garam masala, cumin, turmeric, salt, black pepper, and cayenne pepper. Stir and cook for about 30 seconds.
Add the cauliflower and stir to coat it in the spices. Stir in the passata and chickpeas. Cover and increase the heat to bring the curry to a low boil, then reduce the heat and simmer for 25-30 minutes, or until the cauliflower is tender.
1 medium sized head of cauliflower, 400 ml passata (pureed tomato), 200 grams chickpeas
Stir in the coconut milk and coconut sugar. Taste and season if needed, and serve over brown rice, topped with cilantro. Leftovers will keep well in a sealed container in the refrigerator for 3-4 days, and can be frozen up to 3 months.
* If you don't like the spiciness of ginger so much and find that mincing it is a bit much, finely grate it with a microplane instead.** The amount of cream from a can of coconut milk varies from brand to brand, but it's slight enough that it won't make a difference for this recipe. Just make sure you're choosing one with a high fat content, minimum 60% coconut to water. Alternatively, you can use a cup of coconut cream.