Vegetable Tikka Masala
Ingredients
- 1 pcCauliflower (cut into florets)
- 400 gPotato (cubed)
- 2 pcCarrot (sliced)
- 2 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 2 tbspghee
- 4 pcRound tomato (crushed)
- 200 mlCoconut milk
- 2 tspgaram masala
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspGinger powder
- 20 gFresh cilantro (chopped)
- 2 pinchGray sea salt
- 1 tbspTomato paste
Method
Tender vegetables coated in a creamy, spiced sauce. Ghee brings a nutty note while toasted spices release their full aroma.
- 1
Break the cauliflower into small, even florets. Peel the potatoes and carrots, then cut them into 2 cm cubes to ensure even cooking.
- 2
In a sauté pan, heat the ghee. Sauté the vegetables until lightly browned. Remove and set aside.
- 3
Sauté the finely chopped onion in the remaining fat. Add the garlic, ginger, and tomato paste. Pour in the garam masala, turmeric, chili, and paprika. Let roast for one minute to release the essential oils.
- 4
Add the crushed tomatoes. Return the vegetables to the pan. Cover and simmer over low heat until the vegetables are tender and the sauce has reduced.
- 5
Pour in the coconut milk. Mix gently so as not to crush the vegetables. The sauce should coat the spoon. Finish with the fresh coriander.
Frequently asked questions
How do you get this dish right?
- Toast your spices dry or in fat to boost the aromas.
- Don't overcook the coconut milk, it might split if the heat is too high.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even more the next day.
