Cauliflower Tikka Masala

Serves 6 Prep Time 20 minutes   Cook Time 40 minutes   Rated:

In an effort to create some healthy meatless Monday meals, curry is an obvious answer. This recipe appears in the very popular Currying Flavour, our newest book in print. Don't just sit there, rush and get your copy before we sell out as we have very limited stock!!

But I digress, the charm of this curry is the roasted veggies, just nestling in an amazing tikka sauce. Isn't it vibrant? It tastes as good as it looks. Meatless curry night here we come!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!




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


The Curry;


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.


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


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


The Roasting;


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.




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

Served with

More Meatless Mains

That's all the recipes!

No more recipes to load