Who’s excited for National Curry Week? Me, definitely.
Curry is now just as much of part of the “British” cuisine as fish & chips. This is no joke intended, as much as I like some of the traditional dishes of my chosen country (mostly the meat free version of them of course) we can’t deny the fact that the originally Indian, Pakistani or Sri Lankan dishes are now perfectly integrated and part of the English Heritage.
I love curries for they can be prepared vegan and vegetarian ways, they are quick and simple and Friday nights are made for curry! Just to mention a few reasons.
For me, a curry should be freshly prepared, bursting with flavours and I like NOT to spend hours in the kitchen so it has to be relatively quick to make. Curry nights are the best to finish a week of work. I love adding all the favourites like poppadom, mango chutney, mint sauce and my favourite Peshwari naan.
A good spice mix is essential: it adds the right amount flavour and I don’t have to add them one by one – which is on weekday curry night saves some effort – plus it’s bulletproof, you just can’t go wrong!
For this cauliflower tikka masala, I used SchwartzTikka Masala powder, which replaced all the other spice powders I normally need to add. Schwartz curry powers are a fragrant blend of aromatic spices which can be used to make your own curry creations.
Fresh home made food is the best and I am firm advocate of cooking from scratch – even if not all the time – and trying to avoid processed food. As I’m 95% of the time vegan (which is absolutely fine, every meat free meal counts and is much better than trying to go zero to hero!) I can tell you, curries are a really good way to start swapping. Just put veggies into the dish instead of meat and the curry sauce will do the magic.
A vegan twist on the popular chicken tikka masala. You won't regret the swap!
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 4 cloves minced
- 1 inch fresh ginger minced
- 1 medium whole head of cauliflower broken into florets
- 100 g red lentils
- 2 tbsp Schwartz Tikka Masala powder
- 250 ml vegetable stock
- 1 400g can of chopped tomatoes
- 1/2 tsp smoked paprika powder
- 1 tsp demerara sugar or any brown sugar
- 1/4 tsp salt
- generous handful of freshly chopped coriander
- freshly ground pepper to taste
Heat the olive oil in a large casserole pan and add the onions with the ginger. let them soften for a few minutes. Then add the cauliflower and simmer for another five minutes.
Add the red lentils. Add all the spices, mix everything then add the chopped tomatoes and stock. Cover and cook for 5 minutes, then stir again and repeat until the the lentils and the cauliflower are tender.
Ready to serve.
Serve it with rice or naan bread and sprinkle the fresh coriander on top before serving.