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Cauliflower Chickpea Tikka Masala

Self-quarantine marches on, and so do the vegan recipes. Cauliflower dominates probably too many of my recipes on this blog, and some times it's meh, but sometimes it blows your mind. This one blew my mind. And while it was annoying to have to keep stirring for 20 minutes, it was worth it.

What I changed:

  • Quick soaked the cashews in boiling water

  • Replaced sambal oelek with sriracha

  • Had to adjust seasonings since I don't keep garama masala on hand

  • Replaced brown sugar with coconut sugar

cauliflower tikka masala

Source: Connoisseurus Veg | Serves: 4 | Time: ~40 min


1 cup raw #cashews, soaked in boiled water for 10-15 min

1 (14 ounce) can diced #tomatoes

1 cup water, divided, plus more as needed

1 tbsp lemon juice

4 garlic cloves

1 tsp ginger

1 to 3 tsp sriracha

3 tsp ground cumin

2 tsp sweet paprika

1 1/2 tsp ground coriander

1 tsp ground cardamom

3/4 tsp black pepper

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1 tbsp canola oil

1 medium onion, diced

1 large #cauliflower crown, broken into florets

1 (14 ounce) can chickpeas, drained and rinsed

1 tablespoon coconut sugar

1 tsp salt, or to taste

1/4 cup finely chopped fresh cilantro

Cooked basmati rice, to serve


Blend the cashews, tomatoes, 1/2 cup of water, lemon juice, garlic, and seasoning.

Blend until very smooth, stopping to scrape down sides of the bowl as needed. This may take a few minutes.

Coat the bottom of a large pot or skillet with oil and place it over medium heat.

When the oil is hot, add the onion and cook it until soft and translucent, about 5 minutes.

Stir in the cashew mixture, cauliflower, chickpeas, coconut sugar and 1/2 cup of water.

Raise the heat and bring the sauce to a strong simmer.

Lower the heat and allow it to simmer, uncovered, until the cauliflower is tender, about 20 minutes, stirring constantly (every 2 minutes) and thinning the sauce with extra water as needed. Be sure to scrape the bottom of the pot with a spoon to prevent the sauce from sticking and burning.

Remove the pot from heat. Season the curry with salt and adjust any other seasonings to taste.

Divide onto plates with basmati rice. Sprinkle with cilantro and serve.


What I ate and drank today

8 glasses of water

1 cup of coffee

1 cup of coffee with whiskey

2.5 carrot pancakes

Apple-chickpea salad sandwich with greens

Tonight's recipe

Red wine with tonight's recipe


~8500 steps

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