Cauliflower and Eggplant Tikka Masala

Updated at: Thu, 17 Aug 2023 02:44:54 GMT

Step 1

1. Preheat the oven to 180 degrees 2. Place the cashews and mango chutney into a jug and cover with boiling water and leave to soak 3. Add the yoghurt, paprika, salt, pepper and 1 tbsp of olive oil to a bowl and mix well. 4. Chop the eggplant into cubes and break the cauliflower into florets and toss into the marinade 5. Place onto a lined baking tray and place into the oven for 12 minutes or until golden 6. Dice the onion 7. Heat the remaining olive oil into a large pot with cinnamon and cloves. Add the minced garlic and cook for a few minutes. 8. Place the onion, ginger, tomato paste and some boiling water in a blender and blend to form a paste 9. Pour into the pan and cook for 10 minutes 10. Tip the cashew mixture into a blended and blend until super smooth and add to the pan 11. Bring to the boil and leave to boil for 5 minutes 12. Add the cauliflower and eggplant to the pot and season to taste with salt and pepper 13. Cook rice according to package and serve tikka masala on top of a bed of rice

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