Vegan Cauliflower Tikka Masala
A delicious vegan take on the classic tikka masala, featuring crispy cauliflower bites, a spicy curry sauce, vegan cashew cream, and aromatic basmati rice.
Equipment
- Skillet
- Large Pot
- Blender
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 3-4 garlic cloves minced
- 1 small piece of ginger minced
- 1-2 jalapeños diced
- 3/4 tsp garam masala
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- 5 medium tomatoes chopped
- 1 medium red bell pepper chopped
- 1 1/4 cups coconut milk
- 1 medium cauliflower head chopped
- 1 2/3 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp turmeric
- 1 1/2 cups sparkling water
- 4 tsp vegetable oil
- 4 tbsp black sesame seeds
- 1 cup raw unsalted cashews
- 1/4 cup water
- 1 1/3 cups basmati rice
- 3 cardamom pods
- 3 star anise pods
Instructions
- Chop the garlic, jalapeño, onion, and ginger into small pieces and sauté the diced veggies in a skillet until translucent. Add the cayenne pepper, garam masala, and cinnamon and let the spices roast for a few seconds. Then add the chopped tomatoes, bell pepper, and coconut milk and let simmer over medium heat for about 15-20 minutes. Once the vegetables have cooked all the way through, a creamy curry should form. If necessary, use an immersion blender for a smoother sauce.
- Cut the florets from the head of cauliflower and set aside. For the batter, mix the flour with baking powder, black sesame seeds, turmeric, vegetable oil, salt, and sparkling water until the mixture becomes smooth and there are no lumps left. But make sure not to stir it too much, otherwise you will lose the fluffiness in the batter that the sparkling water gives.
- Submerge the cauliflower florets in the batter one by one until they're completely coated and then fry them in hot oil.
- For the cashew cream, first soak the cashews in water for 2-3 hours. Add the soaked nuts with the water to a blender and blend until smooth and creamy. If you lightly toast the cashews in a pan and let them cool first, the cream will be even more delicious! For the rice, bring the water, basmati rice, cardamom pods, and star anise pods to a boil. Let cook for about 15 minutes over very low heat, add salt to taste, and serve with your yummy and healthy Indian dish!
