Vegan cauliflower tikka masala bowl

Vegan cauliflower tikka masala bowl with cauliflower, tomatoes, coconut milk and basmati rice – creamy, full of flavour and easy for every day with simple ingredients.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 380 kcal per serving
• Protein: 10 g
• Fat: 16 g
• Carbs: 50 g

Ingredients

• 1 tin of chopped tomatoes (400g)
• 1 cauliflower (in florets)
• 1 onion
• 3 garlic cloves
• 1 piece of ginger (about 2cm, grated)
• 150g basmati rice (uncooked)
• 1 tin of coconut milk (400ml)
• 2 tbsp olive oil
• Coriander
• Salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · grater · wooden spoon

1. Rinse the basmati rice thoroughly and cook it in salted water until fluffy. Then let it steam dry briefly.
2. Finely dice the onion, grate the garlic and ginger and break the cauliflower into small florets. Wash the coriander and chop roughly.
3. Heat the olive oil in a large frying pan or saucepan and soften the onion until translucent. Add the garlic and ginger and cook briefly until fragrant.
4. Add the cauliflower and toast it for a few minutes. Stir in the chopped tomatoes and coconut milk, season with salt and simmer gently until the cauliflower is soft and the sauce is creamy.
5. Taste the sauce and let it reduce a little more if needed. Finally, fold in some coriander.
6. Arrange the cauliflower tikka masala in bowls with the basmati rice and serve with fresh coriander.

Good to know

Warming, creamy and very easy. Nothing heavy about it – and it feels like real food.

Swaps

Basmati rice → brown rice (also provides fibre) | coconut milk → cashew butter with water (provides unsaturated fatty acids and some protein; contains tree nuts) | cauliflower → broccoli (more vitamin C, also provides folate)

Allergens

The dish is vegan and gluten-free, but it contains coconut, which some people don't tolerate. Season mildly for children; in pregnancy, wash the coriander thoroughly and keep to careful kitchen hygiene.

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