Vegan Chickpea and Cauliflower Tikka Masala

Ingredients

For 4 portions

• 🥦 600g cauliflower
• 🫘 480g chickpeas, canned
• 🥛 150ml soy yoghurt alternative
• 🍋 15ml lemon juice
• 🌶️ 6g kashmiri chilli powder
• 🌿 8g garam masala
• 🌿 4g cumin powder
• 🪴 2g turmeric
• 🫑 3g smoked paprika
• 🏺 40ml sunflower oil
• 🧅 250g onions
• 🧄 12g garlic
• 🪴 15g ginger
• 🥫 30g tomato paste
• 🥫 400g canned tomatoes
• 🥥 200ml coconut milk, canned
• 🍚 5g sugar
• 🌿 2g kasuri methi (dried fenugreek leaves)
• 🧂 7g salt
• 🌿 10g fresh coriander

Method

1. Heat the oven to 220°C (200°C fan).
2. Mix the soy yoghurt, lemon juice, half the chilli powder, half the garam masala, half the cumin, the turmeric, smoked paprika and a pinch of salt. Toss the cauliflower florets and drained chickpeas in it until coated.
3. Spread on a lined tray, drizzle with 15 ml of the oil and roast for 25 minutes, until charred at the edges.
4. Meanwhile, heat the rest of the oil in a large pan and cook the chopped onions for 10 minutes, until golden. Add the grated garlic and ginger and stir for 1 minute.
5. Add the tomato paste and the rest of the chilli powder, garam masala and cumin and cook for 2 minutes.
6. Add the tomatoes and sugar and simmer for 10 minutes. Blend until smooth if you like a restaurant-style sauce.
7. Stir in the coconut milk and crumbled dried fenugreek leaves and simmer for 5 minutes. Season with salt.
8. Fold in the roasted cauliflower and chickpeas and simmer for 3 minutes. Scatter with coriander and serve with rice or naan.