Hello loves! I’m making this on insta dwell at the moment (2 pm PST) if for some purpose you learn this prior, and I needed to put up the complete recipe right here as nicely. This was a member favourite from SK Cooking Membership, and given the present circumstances, I figured it belonged right here as nicely. I do know everyone seems to be attempting to restrict grocery runs, however I believe we are able to make this work. Some members did half cauli, half hen. One other talked about she did candy potatoes and broccoli into the sauce. In case you don’t have tomato paste, you need to use a can of crushed tomatoes and even tomato sauce and it’ll work. I do know there are extra particulars to true, genuine tikka masala however now doesn’t really feel just like the time for particulars? Let me know you probably have questions!
I hope you’re nicely. Feeding ourselves and our individuals is likely one of the most anchoring acts we’ve proper now. I want you wellness!
CAULIFLOWER TIKKA MASALA // Serves 4
Tikka is a takeout favourite however can usually be so heavy. Since we’ve some dairy-free of us we swapped out the yogurt and cream with full fats coconut milk. We have now examined this with each hen and cauli, so you may adapt it to your loved ones’s choice.
To swap hen for cauli, repeat the identical methodology of seasoning the hen as you’d the cauliflower with a 3rd of the spice mix. Lower 1 ½ lbs. of boneless skinless hen breasts or thighs into 1” cubes, toss within the spice mix, and brown in batches, over medium warmth, till golden on all sides. Take away from the pan, put aside, and proceed along with your sauce. As soon as the sauce has thickened to your liking, add within the browned hen and permit to simmer within the sauce for 10 minutes till cooked by.
INGREDIENTS
2 Tbsp. yellow curry powder
1 ½ tsp. cumin
1 tsp. paprika
1 tsp. turmeric
1 tsp. coriander
¼ tsp. allspice or cinnamon
½ tsp. pink pepper flakes, or extra to style
1 ½ tsp. kosher salt
2 Tbsp. avocado oil, divided
1 giant head cauliflower, lower into florets
1 medium yellow onion, diced
5 cloves garlic, grated
1 Tbsp. freshly grated ginger
1 6 oz. can tomato paste
¾ cup low-sodium vegetable inventory
1 14 oz. can full fats coconut milk
zest and juice of 1 small lemon
Beneficiant handful nicely chopped cilantro
2 cup cooked basmati, brown, or cauli rice, for serving
¼ cup salted, toasted cashews
naan, elective
yogurt, elective
DIRECTIONS
Preheat oven to 425.’
In a small bowl, combine collectively curry, cumin, paprika, turmeric, coriander, cinnamon/allspice, pink pepper flakes, and salt.
On a rimmed baking sheet, organize cauli florets so there’s house between them, drizzle with a tablespoon of avocado oil and toss with a couple of third of the spice combine. Switch to the oven and roast for half-hour till simply browned and tender.
In the meantime, make your sauce. In a big Dutch oven, warmth the remaining oil over medium. When the oil is shimmering, add within the onion and prepare dinner till golden, about 4 minutes. Add in garlic and ginger and prepare dinner till aromatic. As soon as the veg are golden and tender, add within the remaining spice mix, stir, and let the spices toast for an extra 2 minutes. Add within the tomato paste, stirring to mix. Slowly pour in coconut milk, broth, and produce the sauce to a low boil.
As soon as boiling, flip the warmth all the way down to medium low, and permit to simmer and thicken for five minutes, till the sauce is creamy and coats the again of a spoon. Utilizing an immersion blender or blender, puree the sauce till easy. You possibly can depart it chunky, however all of us favored it easy.
Switch the sauce again to the pot, add within the cauli, lemon juice, and zest, and stir gently to mix.
To serve, fill bowls with a beneficiant scoop of rice, the cauli combination, cilantro, toasted cashews, and a squeeze of lemon.
