A delicious vegan twist on the classic tikka masala using cauliflower and chickpeas in a creamy coconut milk-based sauce infused with aromatic spices.
Ingredients: 1 small cauliflower, cut into florets. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece ginger, grated. 1 can 14 oz diced tomatoes. 1 can 13.5 oz coconut milk. 2 tablespoons tomato paste. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons garam masala. 1 teaspoon turmeric. 1/2 teaspoon cayenne pepper adjust to taste. Salt to taste. Fresh cilantro, chopped for garnish.
Instructions: In a large skillet, heat olive oil over medium heat. Add onions and saut until translucent. Add garlic, ginger, ground cumin, ground coriander, garam masala, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add cauliflower florets and chickpeas to the skillet. Stir to coat with spices. Pour in diced tomatoes, coconut milk, and tomato paste. Season with salt to taste. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until cauliflower is tender. Once cooked, garnish with fresh cilantro. Serve hot with rice or naan bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
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