Vegetable Tikka Masala with Potatoes and Cauliflower
Tender cauliflower chunks and potato in a sweet and flavoursome tikka masala curry.
Servings: 6
Ingredients
- 1 tbsp ghee oil for a vegan option
- 1 onion sliced
- 1 tbsp ginger grated
- 2 cloves garlic
- 250g / 1/2lb baby potatoes or other waxy potatoes; cut larger potatoes in half
- 250g / 1/2lb cauliflower broken into large florets
- 125ml / 1/2 cup This is an affiliate link.tikka masala paste not cooking sauce
- 400ml / 14 oz This is an affiliate link.canned chopped tomatoes
- 250ml / 1 cup water
- 125ml / 1/2 cup single cream or double cream; coconut milk for a vegan option
- 2-3 tsp brown sugar
- 1 tbsp fresh cilantro/coriander for garnish
Instructions
- Heat the oil or ghee in a large deep pan, then add the sliced onion and cook over medium heat for about 7-10 minutes until it’s brown. To the same pan add the cauliflower, broken into large florets and continue cooking until the florets are golden in places for about 5 minutes, it won’t be cooked at this point but browning will add flavour and will improve texture.
- Now add the ginger and garlic and cook briefly for about 30 seconds, add the tikka masala paste and cook it while stirring for another 30 seconds. Bring in the chopped tomatoes and the water to the pan, stir to combine, add the potatoes and bring to a boil. Then cover with a lot and cook for 20-25 minutes until the potatoes and cauliflower is tender.
- Add the cream and the brown sugar and stir to combine, let it simmer for a minute, then take off the heat and serve garnished with fresh cilantro/coriander.
Nutrition
Calories: 166kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 121mg | Potassium: 448mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3392IU | Vitamin C: 35mg | Calcium: 82mg | Iron: 2mg