Cauliflower and Chickpea Tikka Masala

Serves 4

www.ZsusVeganPantry.com

by Zsu Dever

2 teaspoons ground coriander

1 teaspoon each: ground cumin, garam masala, garlic powder, salt

1 teaspoon crushed fenugreek leaves (optional)

¼ teaspoon ground turmeric

1-inch piece fresh ginger, grated

1 tablespoon oil

1 tablespoon water

1 medium head cauliflower, intact, cut into ¾-inch slices

1 tablespoon olive oil

½ medium onion, minced

2 serrano peppers, split in half

1 (15.5-ounce) can chickpeas, rinsed and drained

4 garlic cloves, minced

1 teaspoon garam masala

1 tablespoon tomato paste

1 (28-ounce) can crushed tomatoes

1 tablespoon sugar

½ cup vegan yogurt

1 ½ cups fresh nut milk

½ cup chopped cilantro

Salt and fresh ground black pepper

1. Preheat the oven to 425-degrees F. Combine the rub mix, coriander, cumin, garam masala, garlic, salt , fenugreek (if using), turmeric, ginger, oil and water in a small bowl. Rub the mixture into both sides of the cauliflower slices and place them on parchment lined baking sheets. Bake for 15 minutes, turn the slices and continue to bake for another 15 minutes, or until the cauliflower is tender. Chop when cool enough to handle.

2. Heat the olive oil in a large pot over medium heat. Add the onions, serranos and chickpeas. Stir and cook until the chickpeas are golden brown, about 7 minutes.

3. Add the garlic, and garam masala. Continue to stir and cook for another minute. Stir in the tomato paste and cook for another minute. Stir in the tomatoes and sugar. Bring the sauce to a boil and reduce to simmer. Simmer, partly covered, for 10 minutes to meld the flavors.

4. Stir in the yogurt, milk, chopped cauliflower and cilantro. Season to taste with salt and pepper.