3gPaprika Fried in some olive oil until it starts to pop
3gFine Pepper
2gGaram Masala
2gWhole Cumin
5gLeaf Masala
For the Seeded Basmati
60gRice Boiled in salted water and cooled
15mlOlive Oil
1gCoarse Salt
½gTurmeric
10gCashew NutsRoasted and roughly chopped
10gSunflower SeedsRoasted and roughly chopped
10gWhole CarawayRoasted and roughly chopped
5gCoconut FlakesRoasted and roughly chopped
For the Red Onion Salsa
20gRed Onion Finely Chopped
40gBananaDiced
2 ½gParsleyFinely Chopped
2 ½gCorianderFinely Chopped
Instructions
For the Tikka Masala
Combine everything together for the spice mix. Divide in two.
Combine half of the spice mixture with chilli, garlic, ginger & yogurt in a large bowl.
Add cauliflower & leave to marinade for at least 30 minutes. Melt butter in a pan over medium heat. Add onions & the remaining spice mix. Cook for 15 minutes.
Sprinkle flour over onions, add tomato puree & water. Stir well & leave to simmer until slightly thickened.
Remove from heat & season with salt.
Place cauliflower in in baking tray & roast in the oven until cooked.
When the cauliflower is cooked, add to the sauce base together with coconut cream & lime juice.
Simmer for a few minutes & then add chopped coriander last.
For the Seeded Basmati
Heat oil in a large frying pan.
Add the rice & toss while toasting for a few minutes.
Add the remaining ingredients & stir to combine.
For the Red Onion Salsa
Dice the onions, banana, parsley and coriander and mix together.