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Cauliflower & Chickpea Tikka Masala | Spicy & Creamy
(0)
40 min
Under an hour
Knuspr-Küche
Ein aromatischer indischer Klassiker neu interpretiert: Im Ofen knusprig gerösteter Blumenkohl und Kichererbsen treffen auf eine samtige, würzige Tomaten-Masala-Sauce. Perfekt serviert mit feinem Basmatireis.
Ingredients
Preparation method
Preparation & oven roasting
Preheat the oven to 200 °C top/bottom heat. Wash the cauliflower thoroughly and cut into bite-sized florets. Rinse the chickpeas in a sieve and drain well.
Spread the cauliflower florets and chickpeas on a baking sheet lined with baking paper. Mix with half of the vegetable oil (approx. 15 ml), half a teaspoon each of turmeric and cumin, and a pinch of salt. Roast in the oven for approx. 20–25 minutes until golden brown and slightly crispy.
Preparing curry sauce & rice
While the vegetables are roasting in the oven, cook the basmati rice in lightly salted water according to the package instructions, then keep warm.
Chef's tip
For a fruity freshness, a squeeze of fresh lime juice can be added to the curry before serving.
Fresh, warm naan bread for dipping pairs wonderfully with this.
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