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This Vegan Cauliflower Tikka Masala Curry is packed with flavor, protein from red lentils, and best of all, it comes together in less than 20 minutes in one pot! Making this a delicious, healthy and gluten-free lunch or dinner, that's super easy to make.

Cauliflower Tikka Masala Curry (easy & vegan)

Author: Bianca Zapatka
This Vegan Cauliflower Tikka Masala Curry is packed with flavor, protein from red lentils and comes together in less than 20 minutes in one pot! It makes a healthy dinner or lunch which is delicious, gluten-free and very easy to make.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch & Dinner, Main Course, Side Dish
Servings 4 Servings

Ingredients

Cauliflower Tikka Masala

  • 1-2 tbsp oil
  • 1 onion diced
  • 1/2 head of cauliflower (about 750g) chopped into small florets
  • 3-4 cloves of garlic minced
  • 1 tsp fresh ginger grated
  • 3/8 cup red lentils (75g) *read recipe notes for options
  • 2 tsp garam masala or curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika or chili
  • 1/2 tsp salt or to taste
  • 1 tbsp agave syrup
  • 1 14 oz can tomatoes (about 2 cups) crushed
  • 1 cup vegetable broth (240ml) or more, if needed
  • 1/2 cup non-dairy yogurt or coconut cream or cashew cream *read recipe notes

To serve (optional)

Instructions 

  • In a large pan, heat the oil on medium-high heat. Add the cauliflower florets and onions. Sauté until they are starting to brown and onions are translucent, about 3 minutes.
  • Add the garlic, ginger, lentils and spices.
  • Sauté for a further minute until fragrant, stirring constantly.
  • Add the crushed tomatoes and vegetable broth. Stir to combine and cook covered for about 10-15 minutes on medium-low heat until the cauliflower is tender and the lentils are cooked through, stirring occasionally.
  • Add more water to thin (if needed) or coconut cream/ cashew cream* (to make it creamier). If the sauce is too watery, cook again uncovered for a further few minutes until it thickens to your desired consistency. Season with additional salt and spices, if needed.
  • Then take off heat and let the masala sit for another few minutes before serving to unfold flavors. (optional)
  • Serve with non-dairy yogurt over rice (or mashed potatoes, creamy polenta) and with your favorite bread. Garnish with sesame, roasted cashews* and fresh parsley, if you prefer.
  • Enjoy!

Notes

  • To make the cashew cream, just blend 1/3 cup raw cashews (preferably soaked in water overnight or only 20 minutes when using HOT water) with 1/4 cup water until smooth and creamy.
  • You can sub and add other vegetables or chickpeas, peas, beans (read suggestions in the text above). Just make sure not to add all of the vegetable broth if you omit the lentils and sub canned chickpeas. Otherwise, the sauce will probably get too soupy.
  • To make roasted Cashews, add raw unsalted cashews into a hot pan without additional oil and roast from all sides until lightly browned, about 2-3 minutes.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!