This curry is formed with oven-made marinated vegetables: cauliflower, courgette, and mushrooms. Rather non-traditional vegetables for Indian cuisine, but they marinate well. It was made for my vegetarian housemates as a snack on BBQ day, but I ended up with a lot of leftovers; I thought I'd put them into a classic tikka masala, using the Edwards sauce.

Here you can see the tandoori marinade, with Turkish yoghurt. This was tandoori masala from a packet, unlike the previous lamb tikka. Unfortunately I wasn't able to get any shots of the finished tikka pieces, before they went into the sauce... Anyway, we simply mix it up with a fairly standard Edwards base and hot mix.

After adding some cream, we get the much-loved silken texture of the tikka masala.

This arrived near perfect. Perhaps not quite as perfect as if it had animal carcasses in it, and perhaps the vegetables can use slightly less time to sear in the oven -- possibly 10 minutes? But it definitely *tastes* like tikka masala. It strikes me that the warming feeling of this curry means it's rather better suited as a winter dish, for cold weather.