Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!
Adapted from Simply Delicious
Ingredients
For the roasted cauliflower
- 1 large head of cauliflower, cut into small florets
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon tumeric
For the tikka masala curry
- 1 onion, chopped
- 2 teaspoons vegetable oil
- 2 teaspoons fresh ginger (grated, crushed, or minced)
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1 teaspoon chili powder
- 2 14oz cans crushed or diced tomatoes
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 2 tablespoons butter
- 1 15oz can chickpeas, drained and rinsed
To serve
- Brown or white rice (cooked)
Directions
Preheat oven to 400°F.
- First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
- Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
- While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
- Stir in the ginger and spices.
- Stir in the crushed or diced tomatoes and tomato paste.
- Stir in the cream and simmer for 10 minutes.
- Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.