Cauliflower, chickpeas and peas make this vegetarian version a hearty one-pot meal. By using sour cream or yogurt instead of the traditional cream you get a lighter dish with big Indian flavor.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1/2 cup sour cream or plain Greek yogurt
- 2 tablespoons vegetable oil
- 1 tablespoon mild or hot curry powder
- 1 1/2 teaspoons sweet paprika
- Kosher salt
- 1 head cauliflower, broken into florets (about 4 cups)
- 3 cloves garlic, roughly chopped
- One 1/2-inch piece fresh ginger, roughly chopped
- 1 small yellow onion, roughly chopped
- 2 teaspoons garam masala
- One 28-ounce can no-salt-added tomato puree
- One 14-ounce can chickpeas, rinsed and drained
- 1 cup frozen peas, thawed
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh cilantro, plus more for garnish
- 6 cups cooked brown rice, for serving
- Lemon wedges, for serving
Instructions
- Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature.
- Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes.
- Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes.
- Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro.
Nutrition Facts
| Calories | 525 |
| Total Fat | 16 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 20 milligrams |
| Sodium | 369 milligrams |
| Carbohydrates | 83 grams |
| Dietary Fiber | 14 grams |
| Protein | 16 grams |
| Sugar | 14 grams |
| Calories | 525 |
| Total Fat | 16 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 20 milligrams |
| Sodium | 369 milligrams |
| Carbohydrates | 83 grams |
| Dietary Fiber | 14 grams |
| Protein | 16 grams |
| Sugar | 14 grams |
Reviews
Made exactly as written and found it sour but otherwise flavorless. Would not make again.
Wow. This is now one of my favorite recipes. I made for a party of 12 – EVERYONE loved it! I only added some left over potatoes to the cauliflower roast. I lived in Nepal for a few years and this tastes spot on! Thank you for this!!!
Delicious. Used all the ingredients listed. Easy to make.
With much doctoring this was good. As is, tastes nothing like any Tikka Masala sauce I have ever had from any Indian restaurant anywhere in the world! Many missing ingredients. I gave it 2 stars because it’s a LOT of work to not taste great.
Delicious! Wonderful flavors and simple to make.
Pretty good as written, followed precisely, using hot curry powder rather than sweet, but ended up adding a teaspoon of sweet curry at the end. I thought it was very tasty, but it left me with an aftertaste of u dercooked onions. I will try again, but next time will sauté the onions with ginger, garlic, and spices first, and then use a stick blender to smooth the sauce before adding the garbanzos, and may switch out spices using my favorite tikka masala recipe, rather than the curry, paprika and pre-mixed Garam masala.
In other words, the cauliflower and garbanzos were an excellent alternative to chicken, but needs some tweaking.
Delicious!
This recipe is over powered by the tomato paste. The curry and garam masala provides heat but the flavor is lost in the tomato paste. I am so disappointed. I was really looking forward to a dish that was reflective of an authentic ethnic food. I am quite familiar with middle eastern food and this misses the mark.
Sounds good. Does anyone know if nutritional content included is for just the cauliflower dish and without the brown rice accompaniment. I presume that’s the case.
Great recipe! I will try this with canned coconut milk instead of sour cream next time.