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!
Ingredients
- 28 ounces (795 g) can whole peeled tomatoes
- 1 (225 g) medium yellow onion, peeled, quartered
- 5 (18 g) garlic cloves, peeled
- 2 pieces (10 g) fresh ginger root, 1/4" slices
- 1 piece (28 g) fresh turmeric, about 3 Tablespoons
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 2 Tablespoons extra virgin olive oil
- 1 (385 g) medium eggplant, peeled, cut into large cubes (4 cups)
- 1 head (580 g) cauliflower, cut into florets, 6 cups
- 2 cups (480 ml) vegetable stock
- 1/2 cup (120 ml) cashew yogurt
- 1 lime, juiced
- 1 bunch (15 g) fresh cilantro leaves, chopped
Directions
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. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 45-55 seconds, or select the Puree program and allow the machine to complete the programmed cycle.
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.
Chef's Notes
Using the stainless steel container for this recipe means that there won't be the slightest staining from items like turmeric, and cumin seeds won't mar the sides of the container. Blending these whole roots, spices, and seasonings down makes for a great sauce and addition to any quick-cooked meal.
Ingredients
- 28 ounces (795 g) can whole peeled tomatoes
- 1 (225 g) medium yellow onion, peeled, quartered
- 5 (18 g) garlic cloves, peeled
- 2 pieces (10 g) fresh ginger root, 1/4" slices
- 1 piece (28 g) fresh turmeric, about 3 Tablespoons
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 2 Tablespoons extra virgin olive oil
- 1 (385 g) medium eggplant, peeled, cut into large cubes (4 cups)
- 1 head (580 g) cauliflower, cut into florets, 6 cups
- 2 cups (480 ml) vegetable stock
- 1/2 cup (120 ml) cashew yogurt
- 1 lime, juiced
- 1 bunch (15 g) fresh cilantro leaves, chopped
Directions
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. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 45-55 seconds, or select the Puree program and allow the machine to complete the programmed cycle.
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.
Chef's Notes
Using the stainless steel container for this recipe means that there won't be the slightest staining from items like turmeric, and cumin seeds won't mar the sides of the container. Blending these whole roots, spices, and seasonings down makes for a great sauce and addition to any quick-cooked meal.
Ingredients
- 28 ounces (795 g) can whole peeled tomatoes
- 1 (225 g) medium yellow onion, peeled, quartered
- 5 (18 g) garlic cloves, peeled
- 2 pieces (10 g) fresh ginger root, 1/4" slices
- 1 piece (28 g) fresh turmeric, about 3 Tablespoons
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 2 Tablespoons extra virgin olive oil
- 1 (385 g) medium eggplant, peeled, cut into large cubes (4 cups)
- 1 head (580 g) cauliflower, cut into florets, 6 cups
- 2 cups (480 ml) vegetable stock
- 1/2 cup (120 ml) cashew yogurt
- 1 lime, juiced
- 1 bunch (15 g) fresh cilantro leaves, chopped
Directions
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. Start the blender on its lowest speed and quickly increase to its highest speed. Blend for 45-55 seconds, or select the Puree program and allow the machine to complete the programmed cycle.
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.
Chef's Notes
Using the stainless steel container for this recipe means that there won't be the slightest staining from items like turmeric, and cumin seeds won't mar the sides of the container. Blending these whole roots, spices, and seasonings down makes for a great sauce and addition to any quick-cooked meal.