The best thing about a curry is that it's so versatile. Sauces go well with almost anything - vegetables, tofu, lentils, chickpeas - making the simplest of ingredients tasty and flavoursome.
This is an easy recipe that will leave you with enough for more than one dinner!
Serves 4
INGREDIENTS
1 head of cauliflower, chopped into florets
2 tsp oil
1tsp lemon juice
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
2.1 oz non dairy cream (I use coconut milk)
1 jar of Tikka Masala sauce
Rice or naan bread to serve
METHOD
1. Preheat the oven to 210C. In a large bowl, coat the cauliflower florets in oil and lemon juice. In a separate bowl, mix all the spices and salt. Pour the spice mix onto the cauliflower florets making sure they are all coated. Cook for 25 mins.
2. In a saucepan, combine the tikka masala sauce (add the recommended amount that is given on the jar) and the baked florets. Add 1/4 cup of non dairy cream if needed. Bring to the boil and cook for about 3-4 minutes.
3. Serve with rice or naan bread.
NB. I sometimes add chickpeas for extra protein, lentils to make it a more hearty meal or some roasted pumpkin, sweet potato, butternut squash.
You can keep the curry in the fridge for 3-5 days, or otherwise it freezes well for up to 3 months, just defrost and reheat thoroughly.
vegan, gluten free, soy free