Cauliflower and chickpea tikka masala

Name: Cauliflower and chickpea tikka masala
Cuisine: Asian, Indian
Ingredients: * 1 large head of cauliflower; * A good drizzle of olive oil; * 2 tsp garam masala; * ½ tsp chili powder; * 2 tsp ground cumin; * ½ tsp turmeric; * 2 tsp salt; * 1 onion, finely chopped; * A good drizzle of olive oil; * 4 garlic cloves, crushed; * 2 tsp ginger grated/crushed; * 2 tsp garam masala; * 2 tsp paprika; * 2 tsp ground cumin; * 1 tsp turmeric; * 1 tsp chili powder; * ½ tsp ground cardamom; * 1 28oz cans crushed tomatoes; * 2 tbsp tomato paste; * 1 cup heavy/whipping cream or one can of coconut milk; * 2 tbsp butter; * 1-2 tsp sugar; * salt and pepper to taste; 2 cans of chickpeas

6 steps

Also good with paneer Serve with rice and spinach

Updated at: Tue, 12 Dec 2023 00:03:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories2416.6 kcal (121%)

Total Fat150.5 g (215%)

Carbs231.6 g (89%)

Sugars60.5 g (67%)

Protein72.4 g (145%)

Sodium9453.8 mg (473%)

Fiber69.7 g (249%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Pre-heat the oven to 400ºF

Step 2

2. Cut the cauliflower into florets and chop the remaining stalk into bite sized pieces.

Step 3

3. Place the cauliflower on a large roasting tray; drizzle over the oil and season with the spices. Roast for 30 minutes until golden brown and cooked.

Step 4

4. While the cauliflower roasts make the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds.

Step 5

5. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 10 minutes then add the cream and sugar then simmer for 10 minutes

Step 6

6. Add the roasted cauliflower, chickpeas, and butter and stir together then allow to simmer for 10 minutes.