CAULIFLOWER TIKKA MASALA — Sprouted Kitchen

CAULIFLOWER TIKKA MASALA — Sprouted Kitchen

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Hi loves! I’m making this on insta live today (2 pm PST) if for some reason you read this prior, and I wanted to post the full recipe here as well. This was a member favorite from SK Cooking Club, and given the current circumstances, I figured it belonged here as well. I know everyone is trying to limit grocery runs, but I think we can make this work. Some members did half cauli, half chicken. Another mentioned she did sweet potatoes and broccoli into the sauce. If you don’t have tomato paste, you can use a can of crushed tomatoes or even tomato sauce and it’ll work. I know there are more details to true, authentic tikka masala but now does not feel like the time for details? Let me know if you have questions!

I hope you are well. Feeding ourselves and our people is one of the most anchoring acts we have right now. I wish you wellness!

CAULIFLOWER TIKKA MASALA // Serves 4

Tikka is a takeout favorite but can often be so heavy. Since we have some dairy-free folks we swapped out the yogurt and cream with full fat coconut milk. We have tested this with both chicken and cauli, so you can adapt it to your family’s preference.

To swap chicken for cauli, repeat the same method of seasoning the chicken as you would the cauliflower with a third of the spice blend. Cut 1 ½ lbs. of boneless skinless chicken breasts or thighs into 1” cubes, toss in the spice blend, and brown in batches, over medium heat, until golden on all sides. Remove from the pan, set aside, and continue with your sauce. Once the sauce has thickened to your liking, add in the browned chicken and allow to simmer in the sauce for 10 minutes until cooked through.

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. red pepper flakes, or more to taste
1 ½ tsp. kosher salt

2 Tbsp. avocado oil, divided
1 large head cauliflower, cut 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 stock

1 14 oz. can full fat coconut milk
zest and juice of 1 small lemon

Generous handful well chopped cilantro
2 cup cooked basmati, brown, or cauli rice, for serving
¼ cup salted, toasted cashews
naan, optional
yogurt, optional

DIRECTIONS

Preheat oven to 425.’

In a small bowl, mix together curry, cumin, paprika, turmeric, coriander, cinnamon/allspice, red pepper flakes, and salt. 

On a rimmed baking sheet, arrange cauli florets so there is space between them, drizzle with a tablespoon of avocado oil and toss with about a third of the spice mix. Transfer to the oven and roast for 30 minutes until just browned and tender.

Meanwhile, make your sauce. In a large Dutch oven, heat the remaining oil over medium. When the oil is shimmering, add in the onion and cook until golden, about 4 minutes. Add in garlic and ginger and cook until fragrant. Once the veg are golden and tender, add in the remaining spice blend, stir, and let the spices toast for an additional 2 minutes. Add in the tomato paste, stirring to combine. Slowly pour in coconut milk, broth, and bring the sauce to a low boil.

Once boiling, turn the heat down to medium low, and allow to simmer and thicken for 5 minutes, until the sauce is creamy and coats the back of a spoon. Using an immersion blender or blender, puree the sauce until smooth. You can leave it chunky, but we all liked it smooth. 

Transfer the sauce back to the pot, add in the cauli, lemon juice, and zest, and stir gently to combine. 

To serve, fill bowls with a generous scoop of rice, the cauli mixture, cilantro, toasted cashews, and a squeeze of lemon. 



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