Everyone loves a delicious curry…those bold flavors, the combination of different spices, and that creamy texture. After many trials, today I’m sharing with you my latest creation…Cauliflower Tikka Masala. Some of you may be familiar with this delicious dish. Well, this is my version of it, MUCH healthier, easy to make, and won’t leave you with a stomach ache.
Most people who say they love Indian Food are typically referring to Punjabi Food from the Northern part of India. If you’re not familiar with what I’m talking about, it’s all the curries and gravies that are full of spice, very bold in flavor, rich, and creamy. I’ve always been a huge fan of Punjabi food, but to be honest, I rarely like to go out for it these days. Now it’s mainly because most restaurant dishes are not vegan, but even before I went vegan, I found it to be too heavy and I’d always end up with a stomach ache. They have a lot of heavy cream and oil (which to me is unnecessary). So, I needed to recreate another version of this dish at home. Tikka Masala dishes are particular one of the most popular Indian dishes. You may have seen it as Paneer Tikka Masala at restaurants, but I’ve substituted cauliflower for paneer (cheese).
I love sauces or curries where you can combine almost everything in a blender, and then let it thicken on the stove. It’s easy, quick, and there is little prep required. After a few trials I came to the perfect combination of vegetables, coconut milk, and some spices to give me that wonderful bold, flavorful, rich, creamy sauce that we all love so much. Then simply let it thicken up while the cauliflower cooks in the sauce, garnish with some fresh herbs and you will have delicious Cauliflower Tikka Masala, which is also MUCH healthier. And the best part is that this one won’t leave you with a stomach ache! For this recipe, I achieved a nice level of creaminess without having to use any cashews/nuts, but for a slightly creamier dish, you can drizzle on some cashew cream at the end.
For all you Indian Food lovers out there, you MUST try this dish! You will LOVE it! And if you’ve never tried making Indian food at home, this is the perfect dish to start with. It only requires a few spices which should be readily available at most major grocery stores. Try it out and let me know what you think in the comments below!
What’s your favorite Indian dish?
Cauliflower Tikka Masala
INGREDIENTS
- 1 medium cauliflower , washed and cut into medium-small florets
- 1.5 cup white onion , diced (about 1 medium white onion)
- 6 cloves garlic , minced
- 1/2 inch ginger , outer skin removed, finely grated
- 1/2 green jalapeno , diced (more or less as needed for spice)
- 1/2 teasp mustard seeds
- 1 tbsp cooking oil
- freshly chopped cilantro for garnish
- 2 tbsp cashew cream , optional (see notes)
For the Sauce:
- 3 medium vine-ripe tomatoes , halved
- 1 medium red bell pepper , stem and seeds removed
- 1/2 cup fresh cilantro , loosely packed
- 3/4 cup full-fat coconut milk
Spices:
- 3/4 teasp garam masala
- 1/2 teasp ground corriander
- 1/4 teasp ground turmeric
- 1/2 teasp ground cinnamon
- 1/2 teasp salt add more if needed to taste
- chili powder , as needed for spice (optional)
For the Cashew Cream (optional, note that you will only be using a small amount of this cashew cream in the recipe):
- 1/2 cup raw unsalted cashews , soaked for 2-3 hours
- 1/4 cup water
INSTRUCTIONS
To Prepare the Sauce:
- In a large non-stick saute pan, heat 1 tbsp cooking oil on medium heat.
- Add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping.
- Immediately add in the finely grated ginger, minced garlic, green jalapenos (if using), and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.
- While the mixture is cooking, add all the Sauce ingredients above into a blender (I used a powerful blender such as a vitamix, but any blender should work).
- Once the onions start to become transluscent, turn off the heat, and add all the contents of the saute pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.
- Blend on high until completely pureed into a smooth sauce.
- Pour the sauce from the blender back into the saute pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.
- If possible, immediately rinse the blender out so you can use it again to make the cashew cream.
To Make the Dish:
- Add all the cauliflower florets into the sauce, toss, and cook, COVERED, for about 10 minutes on low heat or until the cauliflower florets are cooked and tender yet able to keep shape.
- Remove the cover and cook again on medium heat, stirring occasionally, for up to about 10-15 minutes OR until the sauce reduces a decent amount and thickens in consistency. While you are waiting, prepare the cashew cream if using.
- Season with additional salt if needed, turn off the heat, drizzle on 2 tbsp of cashew cream (if using), and garnish with some fresh chopped cilantro. Enjoy hot with some rice, Naan, or favorite tortilla.
NOTES
NUTRITION
Reshana
This looks absolutely divine 🙂 You wouldn’t believe it, I had cauliflower curry today and cous cous for lunch. You version looks amazing, thick and creamy! Great job Anjali… #proudlyindian
Rashmi
Well-Done Anjali, this dish looks amazing and we had cauliflower for lunch today too, what a coincidence…or is it? 🙂 I would love to try using coconut milk in my cooking as the creaminess and that thick gravy has me completely sold! I love your photos and you definitely don’t need meat with a dish like this!!! 😀
jem
Does this have 88888to be made with full-fat coconut milk? Add the fat content from that to the fat content of the cashews and it’s waaaaay too much fat for me!
anjali
Hi there! So if you read the directions and ingredients, you’ll notice that the cashews are completely optional. I actually purposefully developed this sauce to be flavorful, bold, and creamy without the addition of any nuts (as I mentioned in the post write-up). So this recipe tastes great without the cashews and you can simply leave them out. Also, if you DO decide to use the cashews, I stated that you will only be using a drizzle (1-2 tbsp) of the cashew cream total as seen in the photographs (the recipe will make excess of cashew cream mainly because it’s difficult to make a really tiny amount of cashew cream at one time in a blender). I’ll re-word the ingredients so this is more clear.
Also as for the coconut milk, yes, you can use lite coconut milk instead, but it will of course be a little less creamy. Hope that helps and let me know if you try out the recipe! It’s delicious!
Vicky smith
This looks amazing! My favorites for Indian dishes are Chana saag and malai kofta. Do you have some versions of those? Thank you!!!
anjali
Thanks Vicky! I’ve been making this dish a lot, it’s become one of our favorites and so easy to make! I don’t have a malai kofta recipe yet, but I make Chana saag all the time at home…will plan on getting it on the blog soon!
Rebecca @ Strength and Sunshine
yea, yea! LOVEEEEE tikki masala!! One of my favorites!
anjali
Thanks Rebecca!
Letty / Letty's Kitchen
Truly this is so easy–I love new cauliflower recipes! Thanks!
anjali
Thanks Letty! It is VERY easy, light, but very flavorful…you’ll love it!
Kathy Hester
I can’t wait to make this. Indian food and cauliflower are 2 of my favorite things to cook!
anjali
Then you’ll love this recipe! If you try it let me know!
dixya @food, pleasure, and health
loving thisssss. i want this for dinner one of these days!
anjali
Thanks Dixya! You’ll love it!
Laura
Whenever there is cauliflower involved, I’m in. Combine that with curry, and this is a total win!
anjali
Thanks Laura! This is one of my favorites. I was trying to come up with a curry that was plant-based and healthy!
Jenn
Oh, yes, I would love this! First of all – cauliflower – my fave! And second of all – tikka masala – so delicous! Love that it’s a lightened up version. Must try!
anjali
It’s definitely a lightened up version, but so good! I’d love to hear what you think if you give it a try!
Kelly @ Tasting Page
I’ve been wanting to make cauliflower tikka masala, so thanks for the added inspiration. It looks wonderful!
anjali
Thanks Kelly! I’ve always loved the flavor of tikka masala, but was on a mission to make it vegan and plant-based. This version is light, but full of flavor!
Aimee
I seriously need to make this soon! Gorgeous recipe and photographs.
anjali
Thanks Aimee!
Uma
Looks really yummy! I never made myself tikka masala . After seeing your recipe I want to try it soon:)
anjali
This is my vegan version of it. I wanted to keep it as healthy as possible using whole ingredients without loosing flavor! My family loves it! Let me know if you try it out.
Mel @ avirtualvegan.com
Such a rich, thick and delicious looking curry and such lovely flavours in there.The cashew cream would NOT be optional in my house!
I love Indian food and have just perfected an Indian style recipe that I have been working on. I can’t wait to publish it!
My local Indian restaurant makes a wonderful vegan korma with ground cashews and that is my favourite Indian meal.
anjali
Oh wow…an Indian restaurant that makes a vegan korma?!?! That’s awesome! It doesn’t typically happen that often. I’ve always loved north Indian food, but even before I went vegan, it always left me with a huge tummy ache after. I tried to keep this recipe as healthy as possible using whole ingredients without loosing any flavor! And YES to the cashew cream…glad you feel the same way I do. Although it is optional in that the flavors of the curry itself are very bold. That way people can leave it out of they need nut-free =) Can’t wait to check out your recipe!
Kelly
Making this today! I am making it ahead of time and reheating though- do you think that will affect it?
anjali
Awesome! Nope…it shouldn’t affect it at all. In fact, I actually like curry more the following day because the flavors have a chance to marinate together for longer =) Let me know how you like it! I wanted to keep it as healthy and clean as possible without loosing any flavor!
Donna
Ok I need to make this! Indian food is my ultimate comfort food, but I have cooked it much myself, so I always end up ordering in and then feeling guilty about it 🙂 This sounds delicious! My favourite Indian dish is Malai Kofta, and we are actually planning on making it as a family tomorrow night 🙂
anjali
Oh it’s my comfort food also…I’ve always loved the flavors of north Indian food, but to be honest, before going vegan and eating out at resturants, I’d always come home with a huge stomach ache, so I wanted this dish to have the same bold flavors I love, yet keep the ingredients plant-based, healthy, and made with whole foods! I’d love for you to try out this version and let me know what you think! Malai kofta is a fav of mine also, sounds like a great thing to do with your family! Thank you!
Vanessa @ VeganFamilyRecipes
Yum! This is one of my favorite recipes! I could all of it by myself! Definitely putting this recipe on my list of recipes I need to make soon! Thanks so much for sharing!
anjali
Thanks Vanessa! You will love how easy this version is, not to mention it’s vegan, healthy, made with whole ingredients and won’t leave you with a tummy ache (which is what always used to happen to me). My kids even love it. If you try it out, let me know!
Michelle Blackwood
Wow I love tikka masala flavors . I can’t wait to try your recipe. Thanks
anjali
Thanks Michelle! You’ll love it!
Molly Kumar
‘Tikka Masala’ is the magic word at our home especially when they say ‘I’m not hungry’ 😉 The cauliflower tikka masala looks so yumm and love the gorgeous colors.
anjali
Haha that’s awesome!! Well then this recipe is perfect for your family =) It’s also much healthier, and made with whole ingredients, and super easy! If you try it out let me know!
Gin
I’ve been looking for a great vegan tikka masala recipe, and I think this is it! These spices look just right for my palate. Pinning, and hopefully giving this a go soon!
anjali
Thanks Gin! I wanted to create a sauce that was of course not only vegan, but flavorful, made with whole foods, and healthy! I also wanted to develop it nut-free since we end up doing a lot of nut-based dishes in our house (especially cashews) it’s nice to be able to get that creaminess and flavor other ways. Although as you’ll see, I still couldn’t resist that cashew cream drizzle on top =) If you try out the recipe let me know!
Parinda
Tried this over the weekend (used Lite Coconut Milk). It was fantastic, even my little one ate it! So happy to have a vegan version of this delicious dish.
anjali
Oh wow!! Thank you so much for the awesome review! I really tried hard to create this vegan plant-based version that was healthy, and made with veggies. I’m huge on trying to make my recipes work for the kids as well, so knowing that your little one ate it makes me really happy! =) Thank you so much for trying it out and letting me know!
Katie
I’m allergic to both coconut and cashews, but I would love to try this dish! Any suggestions for substitutes?
anjali
The cashew cream is completely optional. You can easily omit it and this recipe will still taste great! I ended up choosing to use coconut milk as the base to keep it slightly coconut in flavor and thick. Unfortunately I haven’t tried this recipe with any other base other than coconut milk, but other vegan options would be I’d suggest using perhaps a combination of your favorite non-dairy plain yogurt (I like Kite Hill or home-made or so-delicious brand) + non-dairy milk (such as unsweetened almond milk (since you’re allergic to cashew milk). However if you try this, you may need to adjust the spices to get the right flavor to come out. Hope that helps a little! When I get a chance next time, I’ll try to find an alternate to coconut milk without using cashews. Let me know if you give it a try!
Parinda
I’ve made this dish several times and it is delicious! I plan on using the gravy to make tofu tikka masala next time. Thanks for a wonderful substitute to the dairy version!
anjali
Thanks Parinda! After I created the sauce, I was so torn on what to add to it, because as you mentioned really anything works with this sauce! I’m sure tofu would work so well, I’ve had it in place of paneer in other dishes. Try baking the tofu in the oven sometime…love the texture of it! And so glad you love this dish…I worked hard at keeping it dairy free and healthy!
Sonal Khosla
Totally made this last night, and it was amazing!! This dish was easy to make (surprising for an indian dish) and full of flavor. I literally can’t wait to eat the leftovers. 🙂 Thanks for the recipe Anjali !
anjali
That’s so awesome to hear Sonal!! I spent a lot of time developing this recipe making it plant-based, yet flavorful, easy, and HEALTHY mainly! So I’m really glad you loved it, it’s been such a huge hit and this recipe has gone viral =) Leftovers will taste even better =) Hopefully you’ll see a few more recipes like this in the blog soon! Thanks again!
Melanie
I never comment on these recipe sites, but this recipe was OUTSTANDING! Vegan dishes sometimes leave me unsatisfied but the flavors in this dish are so layered and rich and delicious that I just can’t believe it. Even without the cashew cream, it’s amazing. Thank you so much!
anjali
Thank you SO much for the wonderful comment Melanie!! Made my day! What you described is exactly what I was going for in this dish…so glad you loved it!! Im hoping to create a few more similar vegan Indian Curried and dishes that are made with whole ingredients and packed with flavor!! Let me know if you ever want a few of my favs from my site, especially my Thai dishes they will not leave you unsatisfyed.
Sunny
Very tasty recipe! I’ll be making it again ^_^
anjali
Thank you!! So great to hear!
Kia
I just made this recipe, and it was phenomenal. Thank you for a flavourful, bright, rich, complex dish! I added 454 grams of cubed tofu and ate it with homemade bread to make it a complete meal, and it was amazing.
If I could, I would give this recipe 5 stars!
anjali
Thank you so much for the great feedback Kia! Cubed tofu sounds perfect in this recipe (try baking the tofu in the oven next time prior to adding) and homemade bread sounds delish as well. You made my day with the 5 stars =)
Sarah R
I am a novice cook and just made this for myself and my parents. It turned out AMAZINGLY! I love the touch of coconut and bell pepper in the sauce. It tastes like a perfect mixture between Indian and Thai food. This is exactly the kind of recipe I want to add to my list of constant go-to easy and tasty dishes, and it’s interesting enough to even make for a potluck. Thank you so much for this recipe! I will be going through your whole site now 🙂
anjali
Oh wow!!! So awesome to hear Sarah! You made my day, thank you so much for trying out the recipe and the lovely feedback. I’m so glad your family loved it. And yes…that’s exactly what my intent was…a clean tasty healthy, delicious, go-to recipe! I am definitely planning on adding a few more of these easy curry-type recipes soon. Thanks for following, and if you need any other favorite go-to recipes of mine, don’t hesitate to email or contact me through the site! I’ll send you over a few favs! Also, there’s a FAVORITE recipe category which contain top recipes on my site so that’s another great place to get started. =)
Ranjita
Hi Anjali, this dish looks awesome! I was wondering if the bell pepper can be omitted (due to an allergy) or if that will change the taste. Can’t wait to try this!
anjali
Thank you! Hmm…I’ve never really tried it without the bell pepper…it definitely ads to the flavor and taste of this dish. I wanted this recipe to be vegan and clean so carefully used the ingredients. That being said, I think you could try subbing it with some carrots instead of the bell pepper. That should wrok, but I’d steam the carrots first. You may get slightly different taste but it should still be tasty. Just keep in mind, i haven’t tried it this way before. Give it a go and let me know! Next time i have the chance I’ll try it as well!
Axyl
This dish is fantastic! Full of flavour and super easy. Makes heaps as well! The only thing I did differently was add extra coconut milk because it was a bit too thick for me. Will definitely be making this again.
anjali
Thanks Axyl!! So glad you loved it…full of flavor and plant-based healthy was exactly what i was going for! Thanks for trying it out.
Molly
Waited until I collected each and every ingredient to try this recipe. Worth every step! Absolutely delicious!
anjali
Great to hear!! Glad you loved the recipe and THANK YOU so much for letting me know…made my day 🙂
audrey @ unconventional baker
Oh my goodness, Anjali — this was sooooooooooooo good! I made a triple batch serving to a large company of guests last week and everyone loved it. Beautiful flavors and so simple to make. I added some chickpeas to the mix as well, which was lovely.
Thank you for the delicious recipe — I’ll be making and recommending it plenty 🙂 Definitely a keeper!
anjali
Aww thanks so much Audrey!!! So glad you and all your company loved it and enjoyed it! Chickpeas sounds like a great addition, you can really add just about anything to the mix! This past time i actually added uncooked quinoa along with cauliflower to the sauce and it also turned out delicious! Thanks for trying it out and commenting!!
Elyssa
This looks incredible! I’ve been wanting to try cooking Indian food (it’s usually too spicy for me but my husband LOVES spicy food so I’m trying…) so I’ll definitely have to give this dish a try. The colors just look so fresh and delicious! Thanks for the awesome recipes 🙂
anjali
Thanks Elyssa! You’ll love this recipe then! This dish is actually not that spicy and you can omit it completely if you want. My 7 yr old doesn’t do any spice so i omit it for him. You’ll both love it! Let me know if you try!
Rachel
This dish is yummy! I recently gave up meat and am experiementing with all kinds of new recipes. Love this! Definitely a keeper!
anjali
Thanks Rachel! Let me know if you want me to point me to a few other top favorite recipes on my site! Glad you loved it!
Marian
I made this tonight! It was good but definitely off a bit. I used different types of tomatoes and a yellow bell pepper instead. Also, I only had lite coconut milk. It was still a little gritty and not super smooth. I used a ninja blender. However, it was still really yummy and I attribute the difference to the slightly different ingredients used. Will definitely make this again – next time with the exact ingredients.
Thanks for the recipe!!
anjali
Hi there! What type of tomatoes did you use? If the tomatoes are different, then it’ll definitely cause a difference in taste. The yellow bell pepper shouldn’t be much of a problem. And the lite coconut milk should’ve still been fine, just a little less creamier. I’ve always used my vitamix to ensure a super creamy sauce, but totally a preference thing. I developed this recipe pretty precisely using these ingredients because i wanted to try and get that tikka masala creamy flavor with only clean whole ingredients, so unfortunately I haven’t tried very many other variations in ingredients. But yes! This is one of my most popular recipes, so I’m certain it’ll taste awesome next time with exact ingredients! Thanks for letting me know!
vegetables lucknow
I have always used my vitamix to ensure a super creamy sauce..Thnaks for sharing this post..
anjali
Thanks!
Brenda
Found this recipe on Pinterest and it was great!!! I did as you suggested for a milder version so my 1.5 year old daughter would eat it. I omitted the red pepper and only used half of a jalapeño. Also topped hers with a little extra cashew cream. What a great, filling, family friendly dish!!! I’m a new follower.
anjali
That’s awesome Brenda! Thanks so much for trying it out…glad you loved the recipe and thanks for following! Let me know if you want any other recs!
Pd
Cauliflower with gravy was good.
Omar Ordonez
Excellent recipe! I’ve always loved Tikka Masala so when I went vegan years ago I thought that was the end of it. I tried various vegan versions, but was left disappointed every time. Your recipe, though, is simple and delicious! Thanks for sharing.
anjali
What an awesome review…thank you so much!! I agree with you completely…I was trying to create a plant-based healthy yet just as delicious and rich!! So glad you loved it! Hoping to have some more vegan favorite indian dishes soon!
Jpt
This recipe is awesome. I made it without the bell pepper and the taste was great and did get mistaken for chicken tikka masala. While the color was not a beautiful red the taste was still great. Highly recommend trying this as it is easy to make!
anjali
Thanks for the awesome review and so glad you loved it!! Happy it worked out without the bell pepper since I’ve never tried it that way before!!
Jessica s
Would this freeze easily? I was hoping to make it ahead on Sunday to thaw out and serve Friday? Thoughts?
anjali
I’ve personally never tried freezing it, but YES…i think it’d freeze great!! Let me know if you try it out!
Jel
Just made this and it was deee-licious! Our meat-eater daughter wanted to have leftovers for lunch, but there were none. I ended up using the whole can of coconut milk, but made no other adjustments to the recipe. Fabulous sauce, can be used for all kinds of veggies.
anjali
Oh wow! what an awesome review! Thank you so much…if she was asking for leftovers for lunch, then I know it’s a huge hit in your family!
Christina
This looks delicious! I do like to use things that are a bit heartier and more filling than veggies alone when doing meatless dishes, otherwise my husband complains that he is starving an hour later… How do you think this would be with something like chickpeas or lentils?
anjali
Yes absolutely! Many people have made this recipe and added in chickpeas or just used chickpeas themselves in place of the cauliflower. You can also do baked or pan-fried crispy tofu. To be honest, this sauce can be paired with almost anything for a delicious dish! let me know how it turns out!
Lori Williams
This is a wonderful wfpb recipe. I only had to leave out the oil. I used a little water to saute the onion, etc. Thank you!
anjali
Thank you! Glad you enjoyed it!
SUSAN
Does the potassium content include the cashews?
anjali
The 2 tbsp cashew cream is an optional addition, so no it does not. If you are trying to add it in, please keep in mind that you are only using 2 tbsp of the cashew cream made (so not all of the 1/4 cup of cashews).
Cinnamon Vogue
This is a brilliant recipe. What an inspired idea to add cashew milk. Yes I like to make my own cashew milk by soaking raw cashews just like you suggest. For me of course it has to be full fat or heavy coconut cream. More fat helps with weight loss. This would make a perfect Keto diet recipe.
Alex
This was absolutely delicious. I generously used the cashew cream and it took it to a new level. Thanks for sharing, this will be in my Indian recipe folder to pull out on occasions I want to impress!
anjali
Thanks so much for trying out the recipe! So glad you loved it! And yes…the cashew cream definitely tips it over!
misha jones
Just made this last night, it was very yummy. I added other vegetables in addition to the cauliflower, which was pretty much my only adjustment. I really enjoyed the flavors, and will definitely keep this recipe. Thank you very much!
anjali
Awesome to hear!! And yes…you really can add any veggies you want! Thanks for the feedback and glad you loved it!
Ceylon Golden Cinnamon
This is awesome… as soon as I have seen this curry’s picture… I guess the taste.. but I know, If I need the real taste of this.. I must try this recipe. there is an Indian food called Parata… I assume this is nice with parata… mmmmm..
Anyway, need to try first… 🙂 Thanks for the delicious recipe..
anjali
That’s great to hear! And yes…give the recipe a try you’ll love it! This curry would go perfectly with paratha!
Christine Chevalier
I made this last night for dinner. It was fabulous!!!! I cut back on the cauliflower a little and added cubed, extra-firm tofu as I wasn’t going to add the cashew cream and wanted more protein. This recipe is definitely a “keeper”!!!
anjali
That’s so great to hear! So glad you loved it…great addition with the tofu for protein. Some have also added chickpeas! Thanks for the great review!
Lynda
Made this for dinner, was wonderful! To save time prechopped and measured all ingredients. I added a carrot for a little extra. Thanks for helping a non-cook make wonderful meals that are veg and gluten free.
anjali
Thank you! So glad you loved it. I love chopping and prepping ahead of time if you get the chance…this recipe is one of my favorites…I purposefully made it whole foods base and tried to keep it simple so it’s a blender sauce! Thanks for trying it out!
Marcin Cybula
Great recipe!
I was looking at the Nutrition Facts but I didn’t see serving size. What would it be?
anjali
Hi! Thank you! If you look at the top of the recipe, the serving size is 6. It feeds a family of 4 with more than one serving 🙂
Lori
Made this tonight- easy and good. My blender broke am it worked great for the sauce in a cuinsinart!
anjali
So great to hear! And glad to know the sauce still came out without a blender!
Alice
This was so delicious, thanks for sharing!!!
anjali
So glad you loved it! Thank you so much! I have another good vegan indian dish coming soon!
Monika
I absolutely love this recipe. It has great flavor and consistency and is definitely on the “make again” list. Thank you so much for sharing!
anjali
Thank you so much for the great review! We make this recipe all the time as well…it’s so good and the kids love it as well!
Phillipa
I’ve just realised that this recipe has been a staple of mine for almost 4 years now and I’ve never left a comment. It really is wonderful. It’s so lovely and it’s always a winner with guests. I tend to cook it, portion it up and freeze it, and it’s always great.
Thank you for sharing this with us!
anjali
Made my day!! Thank you SO much for this fabulous review! Love knowing when recipes become a staple in other homes. Glad to know it freezes well also! Thanks again!
Corriana
Hi Anjali,
Thank you for this recipe it was delicious, I didn’t have cauliflower and used cooked chickpeas instead and it turned out really well.
We had it with some steamed vegetables and papadams.
Will try some more of your recipes.
anjali
Great to hear that you enjoyed it! And yes…honestly any veggies or beans such as chickpeas would taste great with this gravy!
Theresa
Hi there, I’m looking to try this for the first time and I am just curious why the ground spices are added towards the end as opposed to being sautéed along with the garlic, ginger, onion mixture? With other curry recipes, I’m used to sautéing spices with the garlic and ginger and am curious if adding later changes the flavor profile or some other food chemistry purpose? Thanks so much!
Anjali Lalani
The spices can easily be added with the onions and garlic at the beginning as opposed to afterwards. But for this recipe, since I’m blending everything together, I wanted to add the spices after the sauce was added back in. As the sauce cooks, the dry spices cook along with it. If i wasn’t blending the onions in with the sauce, I would’ve added it earlier. But honestly either way it’ll taste similar.
Sheliza
Excellent recipe. I added peas and a bit of tofu for variety. The dish turned out great! Very clear and easy to follow instructions – thank you!!!
Anjali Lalani
Thanks so much for the review! This is one of my favorite recipes, peas and tofu sound lovely!
Karin
Delicious. Absolutely amazing. I did not use the cashews and used tinned tomatoes. Didn’t want to go shopping.
I will make it over and over again. Thinking of using other veggies on hand or even tinned white beans. Yummy and thank you!
Anjali Lalani
So glad you loved the recipe! It’s one of my favorites, and comes together quickly. Thanks for the review