Vegetable Tikka Masala

Tender vegetables coated in a creamy, spiced sauce. Ghee brings a nutty note while toasted spices release their full aroma.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 370
• Protein: 8 g
• Carbs: 40 g
• Fat: 18 g

Ingredients

• 1 piece Cauliflower ( cut into florets )
• 400 g Potato ( cubed )
• 2 piece Carrot ( sliced )
• 2 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 2 tbsp ghee
• 4 piece Round tomato ( crushed )
• 200 ml Coconut milk
• 2 tsp garam masala
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp Ginger powder
• 20 g Fresh cilantro ( chopped )
• 2 pinch Gray sea salt
• 1 tbsp Tomato paste

Instructions

1. Vegetable preparation

   Break the cauliflower into small, even florets. Peel the potatoes and carrots, then cut them into 2 cm cubes to ensure even cooking.

2. Sautéing

   In a sauté pan, heat the ghee. Sauté the vegetables until lightly browned. Remove and set aside.

3. Aromatic base and roasting

   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. Simmering

   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. Final binding

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even more the next day.