Whether you’re new to Indian food or are a seasoned pro, you’ve got to try making Tikka Masala at some point! It’s one of the most popular dishes in the UK and happens to be incredibly easy to throw together.

Tikka Masala essentially features a heavily spiced creamy tomato gravy with meat and/or veg of your choice. I went with cauliflower and chickpeas — the cauliflower soaks up the gravy, and the chickpeas add a needed punch of protein. Allow it to simmer into oblivion, and you’ll be left with a thick, almost stew-like mixture. Serve it on its own, over rice/quinoa or with naan for dipping!

This dish also happens to be vegan and gluten free :) Can’t go wrong!

INGREDIENTS

• 2 T. garam masala

• 1 t. ground cumin

• 1 t. turmeric

• 1 t. smoked paprika

• 1/2 t. cayenne

• 1 T. olive oil

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 2 T. fresh ginger, minced

• 1 head cauliflower, cut into florets

• 1 - 15 oz. can chickpeas, drained & rinsed

• 1 - 15 oz. can tomato sauce

• 3/4 c. vegetable broth

• 1 - 15 oz. can light coconut milk

• Salt & pepper, to taste

STEPS

1) Heat a large Dutch oven or pan over medium heat and add the olive oil. Once hot, add the onion, garlic and ginger and cook, stirring occasionally, for 5 minutes.

2) Add the spices and toss well to coat. Add the cauliflower, and again, toss well to coat. As soon as everything is tossed together, immediately pour in the vegetable broth so the mixture doesn’t start to burn. Season with salt and pepper, then reduce heat to medium-low and cook for 8 minutes, stirring every couple of minutes.

3) Pour in the tomato sauce, coconut milk and canned chickpeas. Allow to simmer for 15 minutes or until thickened. Serve the tikka masala on its own or with rice, naan or quinoa.