Cauliflower Pumpkin Tikka Masala

1 cup pureed pumpkin
1 large head of cauliflower
1 tbsp coconut yogurt or your favorite yoghurt
2.5 tbsp ginger-garlic paste (4cm of ginger, 7 cloves of garlic)
1 onion
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp garam masala
1 tsp red chili powder
1.5 cups tomato paste
¼ cup quick-soaked cashews + ¼ cup water optional
 
Blend onion into a paste. Alternatively, finely chop it.  Marinate cauliflower with 1 tbsp yogurt, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder. Broil on high for 4-5 minutes.  

Add 1.5 tbsp neutral oil to a pan. Add cumin and coriander seeds. Fry for 1-2 min.  Add onion, cook for 6-8 minutes if using onion paste or until slightly brown if using chopped onion. 

Add remaining ginger-garlic paste and cook until fragrant, around 4-5 min.  Add tomato paste and cook until it has thickened. Add dry spices and salt. Add pumpkin puree. Combine well before adding cauliflower and water.

Bring to a boil, add cashew paste, and let it simmer until it’s at desired texture, around 10-15 min.

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