Cauliflower Tikka Masala

I absolutely love this recipe- mostly because it combines two of my favourite things: Indian spices and oven baking!

The recipe uses a very straightforward homemade curry paste which might sound a bit daunting and time intensive but I assure you that its super easy, ready in 5 minutes and so worth it! You could substitute in other vegetables such as pumpkin or potatoes but I’m a big fan of cauliflower.

Also featured over @babyccinokids

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500g prepped cauliflower cut into bitesize florets

for the paste:

1-2 onions, roughly chopped

1 tbsp freshly grated ginger

2 tsp garam masala

2 tsp mild curry powder

1 tbsp paprika

2 tbsp coconut oil

2 tbsp tomato paste

3 tbsp ground almonds

50g fresh coriander, roughly chopped

and:

400ml tomato passata

200ml coconut milk

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Preheat the oven to 220°C and place the prepped cauliflower in a large ovenproof dish (I generally use a shallow Le Creuset) and set to one side. Place all the paste ingredients and 1 tablespoon of cold water in a food processor and blitz down into a smooth paste. Remove the paste and pour over the cauliflower. Use a spoon to gently coat the florets and then place the dish into the oven for 10 minutes.

After 10 minutes, remove the dish and pour in the tomato passata and coconut milk. Stir everything together and reduce the oven to 200ºC. Place the curry back in the oven for 20-25 minutes or until bubbling and the top of the florets are starting to caramelise a little. Remove and serve immediately with rice and chapatis or alongside other curries for an Indian Feast!