How to Make Vegan Tikka Masala
Step #1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Step #3: Transfer to a baking sheet and roast for 30 minutes, turning once halfway through the cooking time. Step #4: Set a large skillet over medium-high heat. Melt two tablespoons of coconut oil in the pan. Once the oil is shimmering, add the onions and cook for 3 minutes to soften. Add the fresh tomatoes and cilantro; season with a pinch of salt. Cook, breaking up the tomatoes with a wooden spoon, until the water has evaporated and the tomatoes appear dry (about 5 minutes). Step #5: Add the garam masala to the pan, stir well, and cook for 1 minute to toast the spices. Immediately add the canned tomatoes and a half-can of water. Allow the mixture to come to a boil, then turn the heat down to medium-low. Step #6: Add the garlic, ginger, and red wine vinegar. Simmer for 10 minutes, or until the cauliflower has finished cooking. To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave, using a microwave-safe dish, for a few minutes.
