It’s a flavorful food kind of night. The aromas, tastes and textures of this dish do not disappoint.
Get all your ingredients out at once. I find that it makes cooking go much smoother.
Sauté the onions, garlic, ginger and cinnamon stick.
After it’s done cooking, purée them along with tomatoes, pepper, cilantro and coconut milk.
Add in the cauliflower and cook until tender. Serve with cilantro, rice and chickpeas. The recipe for the Chickpeas is HERE.
Vegan Tikka Masala Buddha Bowl
- 2 Onions
- 8 Cloves Garlic
- 1 Tblsp Grated Ginger
- 1 Cinnamon Stick
- 4 Tomatoes
- 1 Red Bell Pepper
- 1 Can Coconut Milk
- 1/2 Cup Cilantro
- 1/2 tsp Ground Mustard
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 1 Tblsp Ground Corriander
- 1/2 tsp Tumeric
- 1 Head Cauliflower
- 1/8 tsp Salt
- 1/2 Cup Crispy & Spicy Chickpeas
In a Karahi Wok or any sauté pan, sauté the chopped onions, garlic, ginger and cinnamon stick.
Take out the cinnamon stick and put into blender along with the tomatoes, red peppers, cilantro and coconut milk.
Purée until smooth. Add spices and pour back into the wok. Simmer for 10 minutes.
Add cauliflower and cook until it's fork tender. Approximately 10-15 minutes.
Serve with rice and Crispy & Spicy Chickpeas. The recipe is linked in the blog above.