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Ingredients
For Cardamom Yogurt Mixture
1 head cauliflower, cut into florets
1/2 cup cherry tomatoes, halved
1 cup non-dairy yogurt
3 garlic cloves, finely diced
1 tbsp fresh ginger, grated with skin on
1 tsp cinnamon
1/4 tsp cayenne pepper
3 tsps paprika
10 cardamom pods, cracked lightly with the back of a chef’s knife, seeds removed OR 1/2 tsp ground cardamom
2 tbsps blue agave nectar
1 1/2 tsp kosher salt
1/4 tsp black pepper
For Curry Mixture
3 tbsps vegan butter
1/2 yellow onion, chopped
2 tbsps curry powder
1–6 oz can tomato paste
1–13.5 oz can of coconut milk, solid and liquid
2 cups non-dairy milk (I use oat for its thickness)
1 can chickpeas, drained
2 cups fresh spinach
1 cup brown rice, cooked to package instructions
chopped cilantro for garnish (optional)
Instructions
Cut cauliflower into florets and slice tomatoes in half. Set aside in a bowl.
Combine yogurt, garlic, ginger, cinnamon, cayenne, paprika, cardamom seeds, agave, salt, and pepper in a small mixing bowl. Stir together until fully incorporated. Set aside.
Heat a non-stick skillet over medium-high heat. Add the butter to melt. Sauté the onion for 4 minutes. Add the tomato paste, curry powder, and coconut milk. Carefully whisk until tomato paste has broken down and blended with the milk. Add the yogurt mixture and 2 cups of non-dairy milk to the skillet. Stir to combine. Then, add the cauliflower and tomatoes to the skillet. Slightly cover with a lid and bring to a low simmer. Cook for 20 minutes or until cauliflower and tomatoes have softened.
Add chickpeas and fresh spinach to the skillet and stir. Let tikka masala cook for a few more minutes before serving.
Serve cooked rice into bowl and top with tikka masala. Garnish with fresh chopped cilantro.
- Prep Time: 15
- Cook Time: 25
- Category: Main
- Method: stove top
- Cuisine: Indian