EASY CAULIFLOWER TIKKA MASALA CURRY #veggies #sauce

Cauliflower tikka masala is the ideal simple veggie lover supper presented with steamed rice. It's likewise an extraordinary formula for encouraging a group.

I'm continually searching for simple, scrumptious vegan suppers I can make during the week for our meals. We're continually attempting to confine our meat utilization yet discovering plans that the entire family will eat that don't require hard-to-discover fixings or takes excessively long to prepare can be testing. Enter: vegetable curry. Vegan curries are constantly a hit since they offer no different flavor and punch as a meat curry while being considerably simpler to cook and my family totally LOVE when I state we're having Cauliflower tikka masala for supper. Win!

I utilize a sauce motivated by my margarine chicken for this cauliflower curry. I like to zest and dish the cauliflower before adding to the sauce. The cooked cauliflower adds such a great amount of flavor to the completed curry and it likewise makes preparing this formula ahead of time so a lot simpler. Basically cook the cauliflower off and keep in the refrigerator until you're prepared to add it to the curry sauce. Delectable veggie lover meals have never been this simple!

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Ingredients
For the roasted cauliflower

• 1 large head of cauliflower (you need approximately 1kg of cauliflower)
• 2 tbsp vegetable oil
• 2 tsp garam masala
• ½ tsp chili powder
• 2 tsp ground coriander
• ½ tsp turmeric
• 2 tsp salt

For the tikka masala curry

• 1 onion finely chopped
• 3-4 garlic cloves crushed
• 2 tsp ginger grated/crushed
• 2 tsp garam masala
• 2 tsp paprika
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• ½-1 tsp chili powder
• ½ tsp ground cardamom
• 2 400g/14oz cans crushed tomatoes
• 2 tbsp tomato paste
• 1 cup heavy/whipping cream
• 2 tbsp butter
• 1-2 tsp sugar
• salt and pepper to taste

Instructions

1. Pre-heat the oven to 200ºc/390ºF.
2. Slice the cauliflower floret off the head of cauliflower. Chop the remaining stalk into bite size pieces. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked. 
3. In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic and ginger and fry for another 30 seconds. 
4. Add all the spices and fry for a minute before adding the tomatoes and tomato paste. Simmer for 5 minutes then add the cream and sugar then simmer for 10 minutes
5. Add the roasted cauliflower and butter and stir together then allow to simmer for 5-10 minutes. Season to taste and serve. 

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