Veggie Tikka Masala Recipe
This veggie tikka masala recipe is a quick and easy vegan dish that yields a creamy and developed sauce, perfect for serving with naan, rice or pasta.
Equipment
- instant pot
Ingredients
- 1 12oz bag of frozen cauliflower or the equivelent in fresh cauliflower
- 1/2 tbsp curry powder
- 1 tbsp garam masala
- 1/2 tsp chili powder okay to omit if you don't like spicy food
- 1 tsp coriander
- 1/4 tsp salt
- 4 garlic cloves, rough chopped (not too small, to prevent burning)
- 2 tbsp ginger, rough chopped (not too small, to prevent burning)
- 1 6oz can tomato paste
- 1 14oz can of tomato sauce
- 1 15oz can of coconut milk (I used un-sweetened)
- 2 tbsp coconut oil or olive oil
Instructions
To Make In Instant Pot
- Begin by setting the instant pot to the 'sauté' option on low. Allow it to heat up, then add the coconut oil. Toss in your rough chopped garlic and ginger, and sauté for 60 seconds, stirring occasionally.
- Now add the tomato paste and spices, and cook for another 60 seconds, sirring frequently to prevent burning. (if any buring occurs, add a tbsp of water to the pot and scrape up anything stuck to the bottom of the pot)
- Add to the pot the cauliflower and the tomato sauce. Stir to coat. Place the lid on the instant pot and lock it in place. Press the 'pressure cook' button, and set the timer to 12 minutes on HIGH pressure. Make sure the pressure valve is positioned to prevent air from escaping.
- When the pressure cooker is done cooking, allow it to sit for a few minute more (about 10 minutes) before releasing the pressure knob. Open the lid, and scoop out a few of the cauliflower (or just blend them all, its up to you!).
- Pour in the can of coconut milk, and using a hand blender, blend the ingredients together until a creamy sauce forms. Toss the cauliflower back to the pot, stir, and serve!
To Make On Stove Top
- Follow all of the instructions exactly, and instead of putting a pressure cooker lid on the pot, just place your regular pot lid on and allow it to simmer for around 25 minutes. You will want to stir it occasionally to prevent the sauce from sticking. Add the coconut milk at the end, similar to the IP recipe.
Notes
To Freeze - Freeze leftovers in an airtight container, preferably glass, for up to 3 months. To thaw, place in the refrigerator overnight, or microwave in 30 second increments, stirring between to heat evenly. You also have the option to reheat it on the stovetop. The sauce should be stored separate from the sides.
Nutrition
Calories: 76kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 155mgPotassium: 54mgFiber: 1gSugar: 0.2gVitamin A: 87IUVitamin C: 1mgCalcium: 14mgIron: 0.4mg
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