Creamy Cauliflower Tikka Masala with Fresh Spring Peas
Tender roasted cauliflower florets smothered in a rich, aromatic tomato-cream sauce with sweet spring peas. This vegetarian twist on the classic Indian takeaway favourite delivers all the warming spices and comfort you crave.
Ingredients
- 1 large cauliflower, cut into florets (about 800g)
- 3 tablespoons vegetable oil, divided
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2cm piece fresh ginger, grated
- 2 tablespoons tikka masala paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 400g tin chopped tomatoes
- 200ml double cream
- 150g fresh or frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- Fresh coriander leaves, for garnish
- Cooked basmati rice, to serve
Instructions
Preheat the oven to 220°C (200°C fan). Toss cauliflower florets with 2 tablespoons oil, salt, and pepper on a large baking tray.
Roast the cauliflower for 25-30 minutes, turning halfway, until golden brown and tender.
Meanwhile, heat the remaining 1 tablespoon oil in a large deep frying pan or wok over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden.
Add the garlic and ginger to the pan, stirring for 1 minute until fragrant.
Stir in the tikka masala paste, cumin, coriander, paprika, and turmeric. Cook for 2 minutes to toast the spices.
Pour in the chopped tomatoes and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce heat to low and stir in the double cream and sugar. Simmer gently for 3-4 minutes.
Add the peas to the sauce and cook for 3 minutes until heated through.
Fold the roasted cauliflower into the creamy tikka masala sauce, coating evenly. Simmer for 2 minutes to allow flavours to meld.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh coriander leaves and serve hot over fluffy basmati rice.
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