Tikka marsala 

Ingredients

1–2 tablespoons olive oil

1 shallot – chopped

1 tablespoon chopped ginger

4 fat garlic cloves, rough chopped

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

½ teaspoon paprika or chili powder

1 teaspoon garam masala or curry powder

1 teaspoon mustard seeds– optional

1 teaspoon fennel seeds– optional

1 teaspoon fenugreek leaves– optional

1 teaspoon salt

1 can diced tomatoes  (or two medium tomatoes, diced)

1 can coconut milk

1 red bell pepper – big diced

1 head cauliflower – sliced into 1 inch pieces, or small florets

squeeze of lemon

cilantro for garnish

Serve with naan or pita bread, or rice.

Instructions

Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. ( see notes for Instant Pot) Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor. Add diced tomato, cook 2 more minutes, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).  Taste, add a squeeze of lemon juice. Add more salt if necessary. Serve in bowls over rice or with naan or pita bread. Garnish with cilantro.

 

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