These cauliflower tikka masala pies are perfect for your lunchbox or served with a delicious salad. I’ve used my current favourite low carb and gluten free dough to make these pockets of spice and cauliflower.
The tikka masala sauce is normally associated with chicken and is a UK dish that was made by Indian restaurants in the UK. Atlhough the British may call it an Indian dish, it’s roots are firmly from Glasgow, Scotland. Tikka masala sauce is normally made with yoghurt and cream, but I’ve used coconut milk.
Whilst making the Chief Taster’s chicken pies, my bottom lip quivered whilst I sulked about “I want a pie too”. So instead of chicken, I reached for cauliflower. The sauce was something I had been thinking about making with cauliflower so the combination of pie, cauliflower and sauce just seemed natural to me that afternoon.
Low Carb, Paleo & Gluten Free
They were delicious. I was kind enough to give one to the Chief Taster as he was chomping on a chicken pie too, for another opinion. I then had to guard the remaining pies like a lioness as he circled the kitchen enquiring if there were any left over. Not on my watch!
If you don’t want to use cauliflower, you could use chicken or perhaps a melody of vegetables? Or perhaps skip the pie and just enjoy a plate full of cauliflower tikka masala. It’s not just a pie filling!
- 1 cup cauliflower, cut into small florets
- 1/2 cup coconut milk
- 2 medium tomatoes, chopped
- 1 small onion, finely sliced
- 1 tablespoon tomato puree
- ½ inch ginger, peeled and chopped
- 1 clove garlic, peeled and chopped (you could use ground)
- 1 teaspoon chilli powder
- 1 teaspoon garam masala powder
- ½ fresh chilli, deseeded and finely chopped
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 1 ½ tablespoons oil
- 1/2 cup (56g) coconut flour
- 1 tablespoon of psyllium husk powder
- 6 tablespoons olive oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup boiling water
- Beaten Egg to glaze
- To make the sauce, heat the oil in a saucepan on a medium heat and add the coriander and cumin seeds and cook for 1 minutes.
- Add the garlic, chilli, ginger and onions and cook for 3-4 minutes until the onions are soft.
- Place the coconut milk, tomatoes, spices and puree in a blender and blitz until smooth
- Add this mixture to the saucepan and heat on a low simmer. Cook for 10-15 minutes on a medium heat.
- Add the cauliflower florets to the sauce, cover with a lid and cook for 10 minutes until soft.
- Allow to cool before using as a filling.
- To make the dough, place all the dry ingredients in a bowl and blend well.
- Add the oil and egg and stir until combined.
- Add the boiling water, gradually until you have a dough. Firm up with your hands.
- Cover and let sit for 30 minutes to firm up.
- Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out large circles (I used a large wine glass, but a large cookie cutter would do too).
- Place the circles on a parchment paper lined baking tray.
- Spoon the filling onto half of the circles and wet the edges.
- Fold the pastry over to seal in the filling, pressing down along the edges.
- Glaze with the beaten egg.
- Bake at 200C/400F degrees for 20-25 minutes until the pastry is firm and golden.
- Makes 4
- Nutritional Info per pie – 435 Calories, 37g Fat, 8g Protein, 21g Total Carbs, 11g Fibre, 10g Net Carbs