Cauliflower and chickpea tikka masala
A creamy tasting tikka masala made with roast cauliflower, chickpeas and reduced fat coconut milk.
- Time50 min
- LevelEasy
- Costabout £1.02 a head
- Oven210°C (190°C fan)
Ingredients
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Method
- 1
Heat the oven to 210°C (190°C fan). Toss the cauliflower with half the spice blend, spray with low fat cooking spray and roast for 25 minutes until charred at the edges.
25 min - 2
Spray a large pan and fry the onion for 7 minutes until soft. Add the garlic, ginger, rest of the spice blend and tomato purée and stir for 2 minutes.
7 min - 3
Pour in the tomatoes and coconut milk. Simmer for 15 minutes until thick and glossy.
15 min - 4
Add the chickpeas and roast cauliflower and simmer for 5 minutes.
5 min - 5
Cook the rice in boiling water for 11 minutes and drain.
11 min - 6
Top the curry with coriander and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.