65min 2 ppl
Vegetable Tikka Masala
60 minutes
2 people
Medium
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 14g
Carbs 38g
Fats 24g
About this dish
A generous mix of cauliflower, courgette, pepper, and chickpeas charred in the oven to develop colour and depth, then bathed in a creamy, spiced tomato masala. Hearty enough to satisfy any crowd.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflowerbroken into florets0.5 small
- Courgettecut into 3cm chunks0.5 large
- Red Pepperdeseeded and cut into 3cm pieces0.5
- Yellow Pepperdeseeded and cut into 3cm pieces0.5
- Onionfinely diced0.5 large
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderto serve
Dairy & Eggs
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Tomato Purée1 tbsp
- Chopped Tomatoestinned200 g
Dried Goods
- Sugar0.5 tsp
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Garam Masala0.5 tsp
- Ground Turmeric0.5 tsp
- Ground Cumin0.5 tsp
- Salt0.5 tsp
- Ground Coriander0.75 tsp
- Garam Masala0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Two baking trays
- Large pan
- Wooden spoon
- Chef's knife
- Chopping board
- Grater
- Measuring spoons
- Colander
Method
1
Break the cauliflower into florets, cut the courgette into 3cm chunks, deseed and cut the peppers into 3cm pieces, drain and rinse the chickpeas. Finely dice the onion, mince the garlic, and finely grate the ginger.
Approx. 15 minutes
2
Preheat the oven to 220°C / 200°C fan. Toss the cauliflower, courgette, peppers, and chickpeas with the vegetable oil, Kashmiri chilli, garam masala, turmeric, cumin, and salt. Spread in a single layer across a baking tray.
Approx. 5 minutes
3
Roast for 25 minutes, turning once halfway, until the vegetables are charred at the edges and tender.
Approx. 25 minutes
4
Meanwhile, melt the ghee in a large pan over medium heat. Add the diced onion and cook, stirring occasionally, until deep golden.
Approx. 10 minutes
5
Add the garlic and ginger. Cook, stirring constantly, until fragrant.
Approx. 2 minutes
6
Stir in the tomato purée and cook until darkened.
Approx. 2 minutes
7
Add the tinned tomatoes, ground coriander, garam masala, and Kashmiri chilli. Simmer, stirring occasionally, until the sauce thickens.
Approx. 10 minutes
8
Reduce heat to low. Stir in the double cream and sugar. Season with salt.
Approx. 2 minutes
9
Tip the roasted vegetables into the sauce. Stir gently and simmer.
Approx. 5 minutes
10
Rub the kasuri methi between your palms and stir into the sauce. Cook through.
Approx. 1 minutes
11
Serve garnished with fresh coriander.
Approx. 2 minutes
