Cauliflower Coconut Masala
A vegan take on classic Indian Tikka Masala, this Cauliflower Coconut Masala is rich and flavorful yet light!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Lifestyle
Cuisine: Indian
Servings: 2 Servings
Calories: 697kcal
Author: Julia
- 2 Tbsp butter use Earth Balance or coconut oil for vegan
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 jalapeno finely chopped
- 2- inch piece fresh ginger peeled and minced
- 3 Tbsp garam masala
- 1 tsp kosher salt
- 1 28-oz can crushed tomatoes
- 1 Tbsp sugar
- 1 head cauliflower chopped into bite-sized pieces
- 1 14-oz can full-fat coconut milk
For serving:
- basmati rice
- frozen peas
- chopped cilantro
Melt butter in a large pan over medium-low heat. Add onions, garlic and jalapeno and saute until onions are translucent and begin to turn brown around the edges, 6-7 minutes. Add ginger, garam masala, and salt, and saute another 30-60 seconds. Stir in crushed tomatoes and sugar. Cover and bring to a simmer.
Stir in chopped cauliflower. Don't worry if it seems like there's no liquid left; this will change as the cauliflower cooks. Simmer until cauliflower is tender, about 30 minutes, stirring occasionally.
Remove from heat and stir in coconut milk. Serve over basmati rice with peas on the side, and plenty of chopped cilantro. Enjoy!
Serving: 1Serving | Calories: 697kcal | Carbohydrates: 50g | Protein: 15g | Fat: 48g | Fiber: 12g | Sugar: 30g