Cauliflower and Eggplant Tikka Masala Recipe

Cauliflower and Eggplant Tikka Masala

Curry typically takes a long time with many pieces of equipment, but this recipe sticks to one pot and one blending container. Let the Vitamix do all the prep for you, getting your meal to the table quickly!

Total Time1 Hour 20 Minutes 55 Seconds
Yield
6 servings
DifficultyIntermediate

bowl of cauliflower and eggplant tikka masala

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Fiber

Manage Preferences

Submitted by

Vitamix

Ingredients

28 ounces 795 g whole peeled tomatoes
1 medium 225 g yellow onion, peeled, quartered
5 18 g garlic cloves, peeled
2 10 g fresh ginger root, 1/4" slices
1 28 g fresh turmeric, about 3 tbsp.
½ teaspoon ground cayenne pepper
1 teaspoon paprika
1 teaspoon cumin seeds
2 teaspoons garam masala
2 Tablespoons 30 ml extra virgin olive oil
1 medium 385 g eggplant, peeled, cut into large cubes (4 cups)
1 580 g cauliflower, cut into florets (6 cups)
2 cups 480 ml vegetable stock
½ cup 120 ml cashew yogurt
1 lime, juiced
1 15 g fresh cilantro leaves, chopped

28 ounces 795 g whole peeled tomatoes
1 medium 225 g yellow onion, peeled, quartered
5 18 g garlic cloves, peeled
2 10 g fresh ginger root, 1/4" slices
1 28 g fresh turmeric, about 3 tbsp.
½ teaspoon ground cayenne pepper
1 teaspoon paprika
1 teaspoon cumin seeds
2 teaspoons garam masala
2 Tablespoons 30 ml extra virgin olive oil
1 medium 385 g eggplant, peeled, cut into large cubes (4 cups)
1 580 g cauliflower, cut into florets (6 cups)
2 cups 480 ml vegetable stock
½ cup 120 ml cashew yogurt
1 lime, juiced
1 15 g fresh cilantro leaves, chopped

28 ounces 795 g whole peeled tomatoes
1 medium 225 g yellow onion, peeled, quartered
5 18 g garlic cloves, peeled
2 10 g fresh ginger root, 1/4" slices
1 28 g fresh turmeric, about 3 tbsp.
½ teaspoon ground cayenne pepper
1 teaspoon paprika
1 teaspoon cumin seeds
2 teaspoons garam masala
2 Tablespoons 30 ml extra virgin olive oil
1 medium 385 g eggplant, peeled, cut into large cubes (4 cups)
1 580 g cauliflower, cut into florets (6 cups)
2 cups 480 ml vegetable stock
½ cup 120 ml cashew yogurt
1 lime, juiced
1 15 g fresh cilantro leaves, chopped

1. Place the tomatoes, onion, garlic, ginger, turmeric, and spices (cayenne, paprika, cumin seed, garam masala) into the Vitamix container in the order listed and secure the lid.
2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
3. In a large pot, heat the 2 Tablespoons of olive oil over medium-high heat. Add the cubed eggplant and cauliflower, sauté for 5-7 minutes until lightly cooked.
4. Add the vegetable stock and pureed tomato mixture to the pot and stir to coat the vegetables evenly. Simmer on the stovetop over medium high heat, cooking for 45-60 minutes or until the liquid reduces by 1/3 and stirring occasionally.
5. After the cooking time, reduce to medium-low heat and add cashew yogurt, lime juice, and cilantro. Simmer for an additional 15 minutes and serve over cooked chickpeas or steamed rice.

1. Place the tomatoes, onion, garlic, ginger, turmeric, and spices (cayenne, paprika, cumin seed, garam masala) into the Vitamix container in the order listed and secure the lid.
2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
3. In a large pot, heat the 2 Tablespoons of olive oil over medium-high heat. Add the cubed eggplant and cauliflower, sauté for 5-7 minutes until lightly cooked.
4. Add the vegetable stock and pureed tomato mixture to the pot and stir to coat the vegetables evenly. Simmer on the stovetop over medium high heat, cooking for 45-60 minutes or until the liquid reduces by 1/3 and stirring occasionally.
5. After the cooking time, reduce to medium-low heat and add cashew yogurt, lime juice, and cilantro. Simmer for an additional 15 minutes and serve over cooked chickpeas or steamed rice.

1. Place the tomatoes, onion, garlic, ginger, turmeric, and spices (cayenne, paprika, cumin seed, garam masala) into the Vitamix container in the order listed and secure the lid.
2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
3. In a large pot, heat the 2 Tablespoons of olive oil over medium-high heat. Add the cubed eggplant and cauliflower, sauté for 5-7 minutes until lightly cooked.
4. Add the vegetable stock and pureed tomato mixture to the pot and stir to coat the vegetables evenly. Simmer on the stovetop over medium high heat, cooking for 45-60 minutes or until the liquid reduces by 1/3 and stirring occasionally.
5. After the cooking time, reduce to medium-low heat and add cashew yogurt, lime juice, and cilantro. Simmer for an additional 15 minutes and serve over cooked chickpeas or steamed rice.