Ingredients
1-2 tablespoons coconut oil, olive oil or ghee
1 extra-large shallot – chopped (or sub 1/2 a red onion)
1 tablespoon chopped ginger
4 fat garlic cloves, rough chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground turmeric
½ teaspoon paprika or chili powder
1 teaspoon garam masala or curry powder
1 teaspoon black mustard seeds– optional
1 teaspoon fennel seeds– optional
1 teaspoon fenugreek leaves– optional
1 teaspoon salt
1 1/2 cups tomatoes, diced ( or sub a 14-ounce can diced tomatoes)
1 can full fat coconut milk
1 red bell pepper – big diced
1 small head cauliflower – sliced into 1-inch pieces, or small florets
1 zucchini- cut into 1-inch thick half-moons (or quarters)
squeeze of lemon
cilantro for garnish
optional additions: Crispy tofu, pan-seared paneer cheese, or 1 can of chickpeas ( drained, rinsed)
Instructions
Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. ( See notes for Instant Pot)
Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).
Taste, add a squeeze of lemon juice. Add more salt if necessary. If you like it spicy, add cayenne to taste.
Gently fold in the crispy tofu, seared paneer or chickpeas and give a stir and warm through.
Serve in bowls over basmati rice or with naan  Garnish with cilantro.
The Tikka Masala will keep up to 4 days in the fridge.