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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 #tikkamasala #cauliflower #veganmasala #vegetarian #easy #instantpotmasala #keto #veganketo #vegantikkamasala #cauliflowerrecipes

Vegan Tikka Masala with Cauliflower ( stove top or Instant Pot )

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Vegan, Gluten Free, Main
  • Method: Stove top, instant pot
  • Cuisine: Indian

Description

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


Ingredients

  • 12 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

Serve with naan or pita bread, or rice.


Instructions

Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. ( see notes for Instant Pot)

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.

Serve in bowls over rice or with naan or pita bread. Garnish with cilantro.


Notes

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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