My sister has been on my a** about making Tikka Masala for years. Literally, YEARS. After each of my workshops I ask people to give suggestions for recipes they would like to learn - and my sister has written Tikka Masala on every single card at every single workshop for the past three years.
So, I suppose it was time that I finally gave in and made Tikka Masala.
All I can say now is that my sister is full of good ideas - because this Tikka Masala is SO GOOD. It’s definitely going to remain a staple for me in the next few weeks, maybe even months!
By the way - I got all of my ingredients from Sprouts Farmers Market, so if you need to head to the store I can assure you that you can get everything you need from there!
1T coconut oil
1 yellow onion, diced
4 cloves garlic, minced
1 inch ginger root, minced
1 red bell pepper, diced
2 cups cherry tomatoes, sliced in half
1 can full-fat coconut milk
1/4 cup tomato paste
1T coconut sugar
1/4 cup nutritional yeast
1T garam masala
1/2t black pepper
1 head cauliflower, chopped into florets
2 cups Indian basmati rice
Fresh cilantro, for topping
Heat the coconut oil in a medium-large pot on the stove.
Add in your diced onion and minced garlic and let it cook until the onions become translucent.
Add in your minced ginger, tomatoes, tomato paste, bell pepper, spices, and coconut milk. (Basically, add in everything except for the cauliflower.)
Let the sauce simmer for 10 minutes, stirring occasionally. The tomatoes should cook down and the sauce should begin to thicken.
Add in your chopped cauliflower and let it simmer for 15 minutes ,or until the cauliflower softens.
In a separate pot, or in a rice cooker, combine your 2 cups of rice with 4 cups of water. Cook until the rice has absorbed the water and then take off of the heat and set aside.
Serve your tikka masala with 1/2 cup rice, a generous amount of cauliflower tikka, and top with fresh cilantro leaves.
I hope you enjoy it as much as we did!