Vega Tikka Masala
A tasty vegetarian meal, delicious with naan bread and basmati rice.
This cauliflower curry is packed with flavor thanks to the tandoori and garam masala spices, combined with chickpeas, tomatoes, and coconut milk.
Preparation
Season the cauliflower florets with 10 grams of salt-free Tandoori spice blend and half of the sunflower oil, then roast in the oven at 190 ºC for 10 minutes.
Dice the bell pepper and red onion, and finely mince the garlic.
Sauté the onion, garlic, and chili flakes in the remaining sunflower oil.
Add 5 grams of tandoori spice blend and 20 grams of Garam Masala spice blend and cook briefly.
Add the diced tomatoes and simmer gently for 12 minutes.
Add the chickpeas and vegetable broth and reduce until the sauce thickens.
Add the coconut milk and reduce the sauce to the desired consistency.
Finally, add the roasted cauliflower florets and bring to a boil again.
Serve with raita, naan bread, and basmati rice.
Ingredients
- 1 kg bloemkool (roosjes)
- 15 g World Spice Blend - Tandoori kruiden fijn zonder zout pure (Artnr.1166166)
- 20 g World Spice Blend - Garam masala kruiden fijn zonder zout pure (Artnr. 1164966)
- 1 limoen
- 5 g Chili vlokken pure (Artnr. 1164566)
- 300 g kikkererwten (blik uitgelekt)
- 200 g Paprika (rood)
- 150 g rode ui
- 2 knoflooktenen
- 1 kg tomatenblokjes (blik)
- 150 ml kokosmelk
- 200 ml groentebouillon
- 50 ml zonnebloemolie
