Tikka Masala with Cauliflower & Edamame

Tikka Masala Cauliflower and Peas  Less Peas  copy
We could eat cauliflower for days, so we have lots of recipe ideas for you! Cauli florets are especially good paired with our rich, tomato-y Tikka Masala sauce (regular or vegan), and here you could easily switch the edamame for peas, green beans, zucchini, or even baby spinach. Any quick cooking vegetable will work perfectly.

Serves 4


2 tablespoons vegetable oil

½ head cauliflower, cut into 1-inch florets (about 4 cups)

½ cup frozen peas or edamame

1 jar Maya Kaimal Tikka Masala

¼ cup cilantro leaves (optional)


Step 1
In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the cauliflower and brown lightly on all sides, about 8 minutes.

Step 2
Add the Tikka Masala sauce and partially cover. Simmer for 10 minutes over low heat until cauliflower is cooked through. If sauce becomes too thick, add water to thin.

Step 3
Stir in peas and cook for another minute or two. Garnish with cilantro if you like. Serve with rice or flatbread.