I love food from all over the world, and Indian food is definitely one of my favorites!
I made this vegan curry that’s spicy and healthy! A great way to eat your veggies. I find this meal very comforting when the weather is cold outside.
A little side note; even though the curry itself is vegan, I served it with naan bread. Unfortunately the naan bread from Patak has a small amount of yogurt powder in it, so it isn’t vegan.
Ingredients (serves 2)
1 (red) onion, finely cut
2 tbs tikka massala curry paste
200 gram (7 ounce) cauliflower, chopped
200 gram (7 ounce) chickpeas, rinsed
1 can (400 gram/14 ounce) peeled tomatoes
2 naan breads
4 tbs plant based yogurt
Heat 1 tbs olive oil in a frying pan and fry the onion. Add the curry paste and fry for 1 more minute. Add the cauliflower and fry while stirring for 2 minutes. Add the chickpeas and the peeled tomatoes, bring to a boil and let it boil softly on low fire for 10 minutes.
In the meantime you can grill the naan breads.
Spoon in 2 tablespoons of yogurt in the curry. Serve the curry in big bowls with a table spoon of yogurt on top and the naan bread on the side.