Cauliflower Tikka Masala

Need

• The Curry

• 1 brown onion quartered
• 3 cloves garlic
• 20 Grams fresh ginger peeled and sliced
• 1 red chilli roughly chopped
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 100 Grams Tikka Masala Paste Recipe
• 750 Grams tomato passata
• 50 Grams tomato paste
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon coconut sugar
• 2 Tins diced tomatoes
• 1 carrot, peeled and cubed
• 100 Grams kale de stalked and shredded
• 1 cinnamon stick(s)
• 5 cardamon pods, bruised
• 1 Tin chick peas drained

• The Roasting

• 1 cauliflower, cut into florets
• 1/2 eggplant, cubed
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1 Pinch pink salt flakes BUY

• The Sides

• steamed rice
• 1 Handful fresh coriander or cilantro leaves

Do

1  

Preheat oven to 180°C. Line an oven tray with baking paper.

2  

The Curry;

3  

Place onion, garlic, ginger, chilli and EVOO into the Thermomix bowl and chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1. Add Tikka Masala paste and cook 1 min/Varoma/speed 1.

4  

Add all remaining curry ingredients, except chickpeas, cook 40 min/Varoma/Reverse/speed 1.

5  

Add the chickpeas and cook 5 min/Varoma/speed 1

6  

The Roasting;

7  

Preheat oven to 200°C. Place cauliflower and eggplant on the oven tray, drizzle with EVOO, sprinkle with salt and bake for 30 minutes, tossing to coat well with oil once during roasting.

8  

Assembly;

9  

Add the roasted vegetables to the curry. Serve with steamed rice and coriander leaves.

Served with

• Garlic and Spring Onion Naan