EASY CAULIFLOWER TIKKA MASALA CURRY

vegetable curry. Eater curries ar continually a success as a result of they provide all a similar flavor and punch as a meat curry whereas being even easier to cook and my family fully LOVE once I say we’re having Cauliflower tikka masala for dinner. Win!

I use a sauce impressed by my butter chicken for this cauliflower curry. I favor to spice and roast the cauliflower before adding to the sauce. The roast cauliflower adds such a lot flavor to the finished curry and it additionally makes prepping this formula earlier such a lot easier. Merely roast the cauliflower off and detain the electric refrigerator till you’re able to add it to the sauce. Delicious eater dinners have not been this easy!

EASY CAULIFLOWER TIKKA MASALA CURRY

I create my tikka masala sauce within the same means I create butter chicken. Onion, garlic, ginger and much of aromatic spices ar saute before adding tomatoes, cream and butter. This ends up in an expensive, odoriferous and smooth sauce good for preparation cauliflower or chicken in.

By boiling the sauce for long enough it'll thicken naturally however if you wish to thicken it additional, you'll be able to combine one tablespoon amylum with one tablespoon water and add it to the sauce. Permit to cook till the sauce has thickened.

INGREDIENTS :

For the roasted cauliflower:

• ½ tsp chili powder
• 2 tsp ground coriander
• ½ tsp turmeric
• 1 large head of cauliflower (you need approximately 1kg of cauliflower)
• 2 tsp salt
• 2 tbsp vegetable oil
• 2 tsp garam masala

For the tikka masala curry:

• 2 tsp paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 onion finely chopped
• 3-4 garlic cloves crushed
• 2 tsp ginger grated/crushed
• 2 tsp garam masala
• ½-1 tsp chili powder
• ½ tsp ground cardamom
• 2 400g/14oz cans crushed tomatoes
• 2 tbsp tomato paste
• 1 cup heavy/whipping cream
• 2 tbsp butter
• 1-2 tsp sugar
• salt and pepper to taste

INSTRUCTIONS :

1. Pre-heat the oven to 200ºc/390ºF.
2. Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked. 
3. In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds. 
4. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
5. Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve. 

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