Vegan Cauliflower Tikka Masala (Instant Pot)
The easiest and tastiest vegan tikka masala you will make. Served with quinoa, it's packed with plant based protein, anti-oxidants, and fiber to keep you looking and feeling great!
Equipment
- Instant Pot
Ingredients
- 1 tbsp Avocado or Extra Virgin Olive Oil
- 1 medium Yellow onion
- 4-5 cloves Garlic
- 1 tbsp Freshly grated ginger
- 2 tsp Smoked Paprika
- 2 tsp Garam Masala
- 1 tsp Turmeric
- 1/2 tsp Chili Powder
- 1/4 tsp Ground Coriander
- 1/4 tsp Ground Cumin
- 1/2 tsp Sea Salt
- 1/2 tsp Freshly ground black pepper
- 1 tbsp Maple syrup
- 1 28 oz Can of diced tomatoes
- 1 Medium Cauliflower head
- 3/4 cup Cashew Yogurt or any non-dairy, unsweetened yogurt
Instructions
- Pre-heat the Instant Pot on sauté mode for 5 minutes.
- Chop the onions (medium dice), finely chop the garlic or use a garlic press, grate the ginger, I like using a microplane grater which results in a fine ginger paste.
- Add the oil to the Instant Pot and once is starts to sizzle, add the onion, garlic, and ginger. Sauté for about 2-4 minutes or until the onions are translucent and start to slightly caramelize.
- Add the smoked paprika, garam masala, turmeric, chili powder, cumin, salt, and pepper and cook for 1-2 minutes, stirring constantly until all of the spices are coating the onion mixture. If you see some of the onions and spices start to stick to the bottom of the pot, add 2-3 tablespoons of water to dissolve the stickiness and to prevent yourself from getting the "burn" message during the cooking phase of your Cauliflower Tikka Masala.
- Add the cauliflower florets, diced tomatoes, then the maple syrup and stir until all of the cauliflower is coated in the sauce. Secure the lid onto the Instant Pot and press the "Pressure Cook" option, making sure it is set to "high" then adjust the time to 2 minutes. The Instant Pot usually takes around 10-15 minutes to pressurize then will cook the contents for 2 minutes.
- Once you have heard the beeps from the Instant Pot signaling that the cooking is complete, let your Tikka Masala settle for about 1 minute then release the steam. Gently stir in the cashew yogurt then taste the sauce and add more salt or pepper to taste. If you'd like it a bit spicier, you can add red chili flakes or a little more chili powder. Garish with freshly chopped parsley.
- Serve immediately over brown rice or quinoa with peas as I did. Mixing rice and quinoa with the peas is also a great way to serve this dish.
- Your cauliflower tikka masala will stay fresh for up to 3 days in the refrigerator. Enjoy!