We have swapped most of our favourite meat dishes with vegetarian alternatives and I can safely say we do not miss it. And this is from someone who hated cauliflower until I was in my thirties.
This recipe is so tasty, super easy, quick to make (another reason I love cooking with vegetables!) and is enough for dinner for two with leftovers later in the week – try your leftovers with Aldi’s Peshwari naan. This curry also freezes really well.
Feel free to make your own curry paste, but this jar works great and as you only use half, there’s enough to make another batch at another time!
I have also made this without chickpeas on numerous occasions (but I think they add something here and really help to bulk up the dish).
Serves 4 (or 2 with leftovers)
Oil for frying
1 cauliflower chopped into small florets
1 tin chickpeas drained
1 tin chopped tomatoes
1 tin coconut milk
1 medium onion chopped
Thumb sized piece of ginger – peeled and finely chopped (optional – we use if we have it)
1/2 fresh chillis or handful of chilli flakes (optional – to taste)
Tikka masala paste – half a jar (280g)
Few curry leaves (optional)
Heat a glug of oil in a pan on a medium heat
Add the chopped onion, fresh chilli (if using) and ginger, stir and cook until soft.
Add the cauliflower and cook for 10 minutes
Add the curry paste and stir well
Add the drained chickpeas and stir though
Add the chopped tomatoes and stir
Add the coconut milk and stir
Add the curry leaves and simmer for roughly 15 mins (while it’s simmering is a good time to cook your rice if you’re using to serve).
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