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Painting With A Green Palate...100% Vegan & 80% Gluten-Free Cooking

Painting With A Green Palate...100% Vegan, & Gluten-Free Cooking

Cauliflower Tikka Masala

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Cauliflower Tikka Masala-1

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).

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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-7

Cauliflower Tikka Masala-3

4.92 from 12 votes
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Cauliflower Tikka Masala
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Rich, creamy, flavorful, vegan, and healthy! This Cauliflower Tikka Masala recipe is made with whole, clean ingredients!

Course: Main Dish
Cuisine: Gluten-Free, Indian, Vegan
Keyword: cauliflower tikka masala, tikka masala recipe, vegan indian curry
Servings: 6 servings
Calories: 151 kcal
Author: Anjali Lalani
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:
For the Cashew Cream (optional, note that you will only be using a small amount of this cashew cream in the recipe):
Instructions
To Prepare the Sauce:

  1. In a large non-stick saute pan, heat 1 tbsp cooking oil on medium heat.

  2. Add in the mustard seeds and allow them to fry for ~30 seconds. You should start to see them sizzle and start popping.
  3. 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.
  4. 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).
  5. 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.
  6. Blend on high until completely pureed into a smooth sauce.
  7. 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.
  8. If possible, immediately rinse the blender out so you can use it again to make the cashew cream.
To Make the Dish:
  1. 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.

  2. 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.

  3. 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.

Recipe Notes

The sauce itself is very creamy, and although it does not need the cashew cream, I recommend drizzling some on at the end prior to serving for some added richness.

 

To Make Cashew Cream - Combine 1/2 cup soaked raw unsalted cashews + 1/4 cup water into a blender (preferably a high-powered blender). Blend on high until completely pureed. You should end up with smooth cashew cream (i.e. no pieces of cashews should remain). You will only be using 1-2 tbsp of the cashew cream in the recipe above. Store any remainder in the fridge or freeze.

 

For a non-spicy version - Simply omit the red chili powder and green jalapeno.

 

Coconut Milk - You can use lite coconut cream instead of the full-fat version. I've tried this and it still tastes great, just slightly less creamy.

 

Nutrition Facts
Cauliflower Tikka Masala
Amount Per Serving
Calories 151 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Sodium 233mg10%
Potassium 533mg15%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 840IU17%
Vitamin C 79.2mg96%
Calcium 41mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Reshana says

    March 1, 2016 at 5:36 AM

    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
    Reply

  2. Rashmi says

    March 1, 2016 at 6:51 AM

    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!!! :-D
    Reply

  3. jem says

    March 1, 2016 at 9:17 AM

    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!
    Reply

    • anjali says

      March 1, 2016 at 2:10 PM

      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!
      Reply

  4. Vicky smith says

    March 6, 2016 at 4:53 PM

    This looks amazing! My favorites for Indian dishes are Chana saag and malai kofta. Do you have some versions of those? Thank you!!!
    Reply

    • anjali says

      March 7, 2016 at 9:57 AM

      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!
      Reply

  10. Jenn says

    May 9, 2016 at 6:33 PM

    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!
    Reply

    • anjali says

      May 10, 2016 at 9:35 PM

      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!
      Reply

    • anjali says

      May 11, 2016 at 8:04 PM

      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.
      Reply

  14. Mel @ avirtualvegan.com says

    May 11, 2016 at 8:37 AM

    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.
    Reply

    • anjali says

      May 11, 2016 at 8:06 PM

      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!
      Reply

  15. Kelly says

    May 11, 2016 at 9:37 AM

    Making this today! I am making it ahead of time and reheating though- do you think that will affect it?
    Reply

    • anjali says

      May 11, 2016 at 8:03 PM

      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!
      Reply

  16. Donna says

    May 11, 2016 at 8:42 PM

    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 :)
    Reply

    • anjali says

      May 13, 2016 at 10:20 AM

      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!
      Reply

    • anjali says

      May 13, 2016 at 10:21 AM

      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!
      Reply

  19. Molly Kumar says

    May 12, 2016 at 2:57 PM

    '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.
    Reply

    • anjali says

      May 13, 2016 at 10:22 AM

      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!
      Reply

  20. Gin says

    May 13, 2016 at 11:41 AM

    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!
    Reply

    • anjali says

      May 13, 2016 at 1:13 PM

      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!
      Reply

  21. Parinda says

    May 16, 2016 at 3:38 PM

    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.
    Reply

    • anjali says

      May 17, 2016 at 2:56 PM

      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!
      Reply

  22. Katie says

    May 24, 2016 at 3:16 PM

    I'm allergic to both coconut and cashews, but I would love to try this dish! Any suggestions for substitutes?
    Reply

    • anjali says

      May 24, 2016 at 9:00 PM

      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!
      Reply

  23. Parinda says

    August 3, 2016 at 4:47 PM

    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!
    Reply

    • anjali says

      August 4, 2016 at 9:20 PM

      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!
      Reply

  24. Sonal Khosla says

    August 26, 2016 at 10:53 AM

    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 !
    Reply

    • anjali says

      August 27, 2016 at 8:07 AM

      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!
      Reply

  25. Melanie says

    November 29, 2016 at 4:58 PM

    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!
    Reply

    • anjali says

      November 30, 2016 at 3:35 AM

      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.
      Reply

  27. Kia says

    December 11, 2016 at 10:18 PM

    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!
    Reply

    • anjali says

      December 14, 2016 at 9:14 PM

      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 =)
      Reply

  28. Sarah R says

    January 8, 2017 at 11:23 AM

    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 :-)
    Reply

    • anjali says

      January 8, 2017 at 9:15 PM

      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. =)
      Reply

  29. Ranjita says

    February 6, 2017 at 4:32 PM

    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!
    Reply

    • anjali says

      February 6, 2017 at 9:29 PM

      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!
      Reply

  30. Axyl says

    February 23, 2017 at 4:52 AM

    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.
    Reply

  32. audrey @ unconventional baker says

    March 21, 2017 at 4:44 AM

    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!
    Reply

    • anjali says

      March 24, 2017 at 11:43 PM

      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!!
      Reply

  33. Elyssa says

    May 19, 2017 at 10:41 AM

    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 :)
    Reply

    • anjali says

      May 23, 2017 at 5:21 PM

      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!
      Reply

  34. Rachel says

    June 16, 2017 at 2:15 PM

    This dish is yummy! I recently gave up meat and am experiementing with all kinds of new recipes. Love this! Definitely a keeper!
    ★★★★☆
    Reply

  35. Marian says

    July 10, 2017 at 5:00 PM

    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!!
    Reply

    • anjali says

      July 11, 2017 at 3:41 PM

      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!
      Reply

  37. Brenda says

    September 22, 2017 at 4:47 PM

    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.
    ★★★★★
    Reply

  39. Omar Ordonez says

    November 13, 2017 at 11:49 AM

    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.
    ★★★★★
    Reply

    • anjali says

      November 13, 2017 at 8:21 PM

      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!
      Reply

  40. Jpt says

    November 24, 2017 at 11:37 PM

    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!
    ★★★★★
    Reply

  42. Jel says

    February 12, 2018 at 9:53 AM

    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.
    Reply

  43. Christina says

    March 5, 2018 at 10:13 AM

    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?
    Reply

    • anjali says

      March 5, 2018 at 1:21 PM

      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!
      Reply

  44. Lori Williams says

    March 19, 2018 at 2:37 PM

    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!
    ★★★★★
    Reply

    • anjali says

      April 29, 2018 at 8:13 PM

      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).
      Reply

  46. Cinnamon Vogue says

    August 18, 2018 at 1:06 PM

    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.
    ★★★★★
    Reply

  47. Alex says

    August 20, 2018 at 4:26 AM

    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!
    ★★★★★
    Reply

  48. misha jones says

    September 2, 2018 at 8:34 AM

    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!
    ★★★★★
    Reply

  49. Ceylon Golden Cinnamon says

    April 13, 2019 at 9:04 AM

    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..
    ★★★★★
    Reply

  50. Christine Chevalier says

    August 7, 2019 at 5:29 AM

    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"!!!
    ★★★★★
    Reply

    • anjali says

      August 8, 2019 at 11:18 AM

      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!
      Reply

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