Serves 1
Directions
- 1Cook tikka spices in oil.
- 2Sauté onions, garlic, and ginger until soft.
- 3Stir in tomato purée, chopped tomatoes, a tin of water, bay leaves and sugar and simmer for 15 minutes.
- 4Add roasted cauliflower and leaves to the sauce.
- 5Swirl in plant cream and season to taste.
Ingredients
- 1 large cauliflower
- 3 garlic cloves
- 4 cm ginger
- 170 g unsweetened plant-based yoghurt
- 1 tbsp tikka masala spice mix
- vegetable oil
- salt
- veg oil
- 2 brown onions
- 4 garlic cloves
- 4 cm ginger
- 2 tbsp tikka masala spice mix
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 3 bay leaves
- 180 ml plant-based cream
- 1 tsp sugar
- salt & pepper
- basmati rice
- naan or roti
- fresh coriander
Tips
- Serve with basmati rice, naan, and loads of fresh coriander.
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