cauliflower tikka masala

Vegan Tikka Masala with Cauliflower that can be made in an Instant Pot or on the stove top in under 25 minutes! An easy, healthy, keto friendly weeknight meal! | www.feastingathome.com

Vegan Tikka Masala with Cauliflower ( stove top or Instant Pot )

coconut oil, olive oil

shallot – chopped

ginger

garlic cloves, rough chopped

cumin

coriander

turmeric

½ teaspoon paprika or chili powder

garam masala or curry powder

mustard seeds– optional

fennel seeds– optional

fenugreek leaves– optional

salt

diced tomatoes (or two medium tomatoes, diced)

coconut milk

red bell pepper – big diced

cauliflower – sliced into 1 inch pieces,

lemon

cilantro

Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. ( see notes for Instant Pot)

Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.

Add diced tomato, cook 2 more minutes, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower &#8211; it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).  Taste, add a squeeze of lemon juice. Add more salt if necessary.

Serve in bowls over rice or with naan or pita bread. Garnish with cilantro.

This recipe is delicious - fast and easy!

This recipe is spectacular! Thank you for sharing it!

This was incredibly delicious. I wasn't sure about the tomatoes at first but I'm so glad I decided to give it a shot. The perfect spin on our curry night. I added zucchini and other veggies, will definitely be making again!

Made for me and my fiance with the addition of asparagus instead of peppers as he's allergic, was delicious thankyou!

This is a keeper! It took me longer than 25 minutes but I'm a slow chopper!

Flavorful and quick!  I added a can of rinsed garbanzo beans, there's still plenty of sauce!

Thank you for this wonderful, simple, and flavorful recipe! This dish has become a staple for me, and the colors look beautiful in contrast to my deep blue dutch oven.

Yum! Just made this for dinner tonight.....adding to my favs . Thanks

Lovely, lovely, lovely flavor! The ratio of spices is divine, I plan to use it over and over again. Thank you!

Thank you for sharing this tasty dish!  I followed the recipe except for the fenugreek leaves (will have to research those).  I also added some garbanzo beans for protein.  It is just perfect!  The spices are just right.

My entire family loved this recipe. I served it with basamati rice and naan bread. It was easy, quick and flavorful. I added asparagus and zucchini to it as well.  Yum!

I tried this recipe for the first time this evening, and it was beyond fantastic. It ACTUALLY tastes like Tikki Masala. Often I find online recipes are not what they advertise to me, this one blew me away.

This meal was absolutely delicious! My husband and I love Indian food and this was such a treasure to make. Will keep it in our repertoire.

Substituted oyster mushrooms for the cauliflower and it was a HUGE success!!

Absolutely amazing! So quick and easy. Well done!

Made this tonight, my husband and I loved it!

Instant Pot Tikka Masala is a hearty, flavorful vegan meal that is approved by meat eaters! Made with cauliflower, chickpeas, and peas, this recipe for Vegetarian Tikka Masala is on the table in less than 30 minutes.

Instant Pot Tikka Masala

onion

garlic

tbsp ginger

garam masala

chili powder

paprika

cayenne

tomato paste

vegetable broth

tomatoes (not drained)

cauliflower

cooked chickpeas (1 (15 ounce) can drained and rinsed.)

peas (optional)

Saute

Turn your Instant Pot to the saute setting and let heat until it reads hot. Add the oil and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer. Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn. Turn the Instant Pot OFF.

Deglaze

Add in vegetable stock, and scrape up any browned bits on the bottom of the inner pot.

Layer

Add in the diced tomatoes and chickpeas. Place cauliflower and on top of the mixture.

Set Cook Time

Close the lid and set to cook on high pressure for 2 minutes. (Hit Manual or Pressure Cook and adjust time to 2 minutes using +/- buttons.)

Release Pressure

Once cook time has elapsed, do a quick pressure release.

Simmer

Turn the Instant Pot back to saute and add in frozen peas and coconut milk. Simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off. Serve warm over rice with minced cilantro if desired.

Instant Pot Directions

Heat

In a pot, heat the oil over medium heat. Add the onion and cook until tender, about 3-4 minutes.

Add in the ginger, garlic, garam masala, turmeric, chili powder, cumin, paprika, and cayenne. Cook for just 1-2 minutes until the spices begin to give off their fragrance. Add in tomato paste and cook for 1 minute longer.

Add the stock to the pan and scrape up any browned bits from bottom of the pan. Stir in the diced tomatoes, chickpeas, and cauliflower. Bring to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. You may need to add in an additional 1/2 stock as the tikka masala simmers.

Finish Sauce

Stir in the peas, and coconut milk and cook until heated through and beginning to thicken, about 5 minutes. Serve with rice and a sprinkle of cilantro if desired.

Stove Top Directions

Vegan, keto and made in instant pot - it&#x27;s my version of easy instant pot cauliflower tikka masala made under 30-minutes.

Instant Pot Cauliflower Tikka Masala

Cauliflower florets (washed and cleaned)

tbsp Coconut yogurt

tbsp aquafaba

tbsp Indian curry powder (+1/2 tsp turmeric powder)

tsp garam masala

cayenne pepper

tomato puree

tsp dried fenugreek leaves

curry powder

coriander and cumin powder mixed

tsp red chili powder

tbsp cooking oil

coconut cream

Water

If not using curry paste, follow these steps.

Roughly mince onion, ginger, and garlic and sauté in the instant pot by adding a tbsp of oil. I use a food processor to mince coarsely.

Next once the mixture looks slightly brown and translucent, add spices - turmeric,curry powder, cayenne pepper, salt, fenugreek leaves powder, and a pinch ofstevia. Mix well.

Add two cups of fresh or canned tomato purée. DO Not Mix if using canned tomato purée. Add water and pressure cook for 5 minutes and allow natural pressure release.

Meanwhile, prepare your cauliflower tikkas. Just add all spices mentioned under marinadeand give cauliflower florets a good coat. Cook them in a cast iron pan (5 minutes) or bake them at 350F on a greased baking sheet until the edges are brown. (15-20 minutes).

Cook Cauliflower Tikkas

After the NPR, when the instant pot releases all steam and the valve goes down to its originalposition, change to valve position to vent and open the lid.

Now add cauliflower florets and bring the mixture to a quick boil by using the sauté mode. Seal the pot and set pressure cook for 0 minutes.

After the cook time, do a QPR and give a good mix and add cashew purée, coconut milk/cream or heavy cream. I have added coconut cream here to make it Keto. But the vegan version with cashew purée works the best.

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