Vegan Tikka Masala with Cauliflower that can be made in an Instant Pot or on the stove top in under 25 minutes! An easy, healthy, keto friendly weeknight meal! | www.feastingathome.com
- 1–2 tablespoons coconut oil, olive oil or ghee
- 1 shallot – chopped
- 1 tablespoon chopped ginger
- 4 fat garlic cloves, rough chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ½ teaspoon paprika or chili powder
- 1 teaspoon garam masala or curry powder
- 1 teaspoon mustard seeds– optional
- 1 teaspoon fennel seeds– optional
- 1 teaspoon fenugreek leaves– optional
- 1 teaspoon salt
- 1 can diced tomatoes (or two medium tomatoes, diced)
- 1 can coconut milk
- 1 red bell pepper – big diced
- 1 head cauliflower – sliced into 1 inch pieces, or small florets
- squeeze of lemon
- cilantro for garnish
Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
Add diced tomato, cook 2 more minutes, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook). Taste, add a squeeze of lemon juice. Add more salt if necessary.
If cooking in an Instant Pot, set to “sauté” function and sauté shallot, ginger and garlic in oil for 3 minutes or until fragrant. Add spices, seeds and salt and cook 1 minute. Add remaining ingredients, stir and set instant pot to pressure cook on high for 5 minutes. Manually release. It will thicken as it cools. adjust salt and add a squeeze of lemon.
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