Cauliflower and Chickpea Tikka

This is a simple, quick and easy curry perfect for weeknights but equally as satisfying for weekends using chickpeas and cauliflower instead of chicken, gently spiced with a homemade tikka blend making this curry mild and creamy.

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So firstly I have a confession to make…well actually two confessions to make before I start here. The first is that I really love curry and it is my guilty pleasure which I know is really terrible because I am a lover of heading down to my local curry house and indulging in all the curry I possible can…don’t judge me because I know it’s terrible, especially as 90% of the time I lead a ‘clean’ diet where I stay away from all the things that provide me with no nutrition and just bloat me, however, curry, I cannot stay away.

So my love for curry every weekend is a little crazy and so I needed to learn to make my own curry dishes and don’t get me wrong I have been doing that and I’ve bought all the spices and tried numerous recipes and made my own naan breads and onion bhaajis but it will never be the same as a proper curry from a curry house…FACT! However, this tikka did win me over, its so simple to make and the flavours are a nice blend of creamy and tomato and its so quick and easy for a mid-week meal or a quick meal on a Friday night when I cannot be bothered with anything too drastic.

Now, my second confessions is that the tikka spice blend is actually a blend developed by my partner so I cannot take any credit here for this as he tried a few different methods and combined a few different things and I think this tikka blend is delicious. So one Friday night I came home and he was making a right mess in the kitchen, it was chaos so I had to leave the room and hide whilst he did his thing, and this is the one and only time he has ever cooked for me… this is probably down to my moaning about the mess in the kitchen…it was like a bomb had hit! But regardless, the bomb was worth it, this curry was delicious.

This recipe is made on a very regular basis, which is rare for me as I don’t often make the same things, but this one is a keeper and we love it. I have adapted it to suit my tastes and used cauliflower and chickpeas as the vegetables in this curry but we have also used Quorn meat-free chicken pieces which are delicious in this recipe and create a succulent replica of a chicken tikka. This recipe really is a crowd pleaser and should be served to all the family, alongside some homemade naan breads, onion bhaajis and rice…go on push the boat out, you deserve it!

How To:

Firstly, as with many curry recipes you need to start by sautéing your onions, garlic, ginger and chilli in some ghee (I love the smell of this stuff sizzling away!) until softened. Here you can either carry on with the sautéing or you can blitz this mixture until a paste and add back to the pan, then add the spices for a minute to release their aromas, followed by the tomato paste, coconut milk and chopped tomatoes to create the tikka sauce. Then add your vegetables to cook for approximately 10-15 minutes until tender but not mushy, and stir through optional garam masala. Remove from the heat and serve with all the trimmings necessary for a curry!

 I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Cauliflower and Chickpea Tikka
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Indian, Main
Serves: Serves 4
  • Olive oil
  • 1 onion, diced
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 inch piece ginger, minced
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp tomato paste
  • 1 can coconut milk
  • 1 can chopped tomatoes
  • 1 head cauliflower, into florets
  • 1 can chickpeas, rinsed and drained
  • 1 tsp garam masala (optional)
Tikka Spices
  • 1tbsp coriander powder
  • 1 ½ tbsp paprika
  • ¼ tsp turmeric powder
  • ¼ tsp ground nutmeg
  • ¼ tsp cardamom powder
  • ¼ tsp ground black pepper
  • 1 tsp cumin powder
  1. Heat olive oil in a large pan over a medium heat. Add the onion, garlic, ginger and chilli, and cook for 5 minutes until softened. (You can remove this from the heat and blitz until a paste if desired)
  2. Then add the red bell pepper add cook for 5 minutes until softened. Then stir through the spices for a minute, then add the tomato paste and stir through, then add the coconut milk and tomatoes and bring to a boil. Reduce the heat to medium and add the cauliflower and chickpeas for 10-15 minutes until cauliflower is tender (not mushy).
  3. Stir through the garam masala (if using) and remove from the heat.
  4. Serve topped with a drizzle of coconut milk or coconut cream and your choice of rice, poppadom or naan bread.


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