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Fire Roasted Cauli Tikka Masala

Fire Roasted Cauli Tikka Masala
Fire Roasted Cauli Tikka Masala

Looking for the most amazing vegan tikka masala recipe?

Oh well havn't we got a treat for you!

This is a Fire Roasted Cauliflower Tikka Masala which is part of BOL's brand new dinner range that is out now!

This veggie dinner idea is easy yet delicious, perfect if you're looking for a tasty yet healthy meal that you can quickly pop in the oven.

A great vegan meal to cook for friends, a dinner party veggie favourite.

What's even more fantastic about this range is that it's 95% plastic free - the box is made from sugarcane off cuts! This is an amazing resource and is a fantastic step forward for a more green planet.

A very sustainable dinner.



For the roasted cauliflower

  • 1 small cauliflower (broken into florets
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • 2 tsp cumin seeds
  • ½ tsp onion seeds
  • ¼ tsp black pepper
  • 3 tbsp rapeseed oil

For the dahl

  • 3 tbsp rapeseed oil
  • 1 small white onion
  • 5g coriander stalks
  • 2 cloves garlic
  • 2 inches ginger
  • 1 red chilli
  • 400g passata
  • 1 tbsp ground coriander
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tbsp mango chutney
  • 60g roasted red pepper (from a jar)
  • 400g coconut milk
  • 1 lemon
  • 125g pre cooked beluga lentils
  • 125g tinned chickpeas
  • 100g green beans
  • Salt to taste

For the rice

  • 2 tbsp rapeseed oil
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 500g cooked basmati rice
  • 250g cooked red quinoa
  • 15g coriander leaves

For the coriander chutney

  • 20g coriander
  • 10g spinach
  • 1 inch ginger
  • 1 small green chill
  • 1 lemon
  • ½ tsp salt
  • 1 tbsp rapeseed oil
  • 3 tbsp water

To serve (optional)

  • 200g kale, blanched
  • Pickled red onion


  1. 1.

    You will need...

    Preheat oven to 180*C | Mixing bowl | Baking sheet | Saucepan | Blender

  2. 2.

    First, roast the cauliflower | Break the cauliflower into bite-sized florets | Pour the coriander, garlic powder, cumin seeds, onion seeds, black pepper and rapeseed oil into into the bowl and mix it into a marinade | Place the florets in the bowl and stir them round to cover them in the marinade | Pour the florets onto the baking tray, put the tray in the oven and roast for 20 minutes

  3. 3.

    Now make the sauce | Peel and finely dice the white onion | Remove the coriander leaves from the stalks and finely slice the stalks | Peel and grate the garlic and ginger | Finely slice the chilli | Finely slice the roasted red pepper | Trim and cut the beans in half

  4. 4.

    Warm the rapeseed oil in a pan over a medium heat, add the onions and a pinch of salt and stir for 5 minutes until soft | Add the garlic, ginger, chilli and coriander stalks to the pan and stir for 2 minutes | Add the Roasted red pepper and stir for 1 minute | Add the curry powder, ground coriander and turmeric to the pan and stir for 1 minute

  5. 5.

    Add the passata to the pan and stir for 2 minutes so everything’s combined | Add the coconut milk and stir for 1 minute | Bring the contents of the pan to a simmer | Add the lentils, chickpeas and green beans to the pan and stir for 2 minutes | Add mango chutney and stir for 2 minutes | Fold the roasted cauliflower into the pan, reduce the heat and let the curry simmer for 10 minutes stirring occasionally

  6. 6.

    Whilst the curry is simmering, make the rice | Heat the oil in a large pan, pour in the turmeric and salt and stir to make a flavoured oil | Add the rice and quinoa to the pan and fold it into the flavoured oil | Finely chop the coriander leaves and fold them into the flavoured oil

  7. 7.

    Now make the chutney | Put all the ingredients into the blender and blitz it into a smooth chutney

  8. 8.

    Plate up the rice, curry, kale and red onion chutney | Drizzle over the chutney and serve immediately