Begin the Tikka Masala Sauce

1. Heat butter in a large, deep skillet over medium heat. Add the finely diced onion, cooking until the onion is translucent, about 5 minutes.
2. Add the garlic cloves to the pan, stirring for about 1 minute.
3. Add cumin, salt, ginger, cayenne pepper (which is optional), cinnamon, and turmeric into the onion / garlic mixture, stirring for an additional 2 minutes.
4. Pour the tomato sauce into your onion / garlic and spice mixture, bring to a boil, then reduce heat to low. Simmer sauce on low heat for 10 minutes.

Prep & Boil the Potato

1. While the sauce is simmering on low, peel and quarter the potato then add to the medium sauce pan. Add enough water to the pot to cover and submerge the potatoes. Bring the water to a boil, cooking the quartered potatoes for 8 minutes.

Prep the Frozen Cauliflower

1. Microwave the frozen cauliflower according to the directions on the bag. (I find 2 microwave rounds of 5 minutes usually does the trick).

Return to the Tikka Masala Sauce

1. Mix in the heavy whipping cream, paprika, and sugar into your sauce. Turn the heat to medium (or until your sauce is at a higher simmer) and cook, stirring often, until the sauce is thickened, about 10 minutes.

Remove Boiled Potatoes & Cook Rice

1. Once the potatoes are done boiling, drain the water, and transfer the potatoes to your large saute skillet. Rinse the pot and use it to cook the Minute rice according to the directions on the package.

Saute & Season the Vegetables

1. Add olive oil to the saute skillet, and combine the cauliflower and chickpeas with the potatoes in the skillet. Cook over medium heat. Sprinkle veggies with curry powder (and any additional salt you would like to add), sauteing for around 3 minutes.
2. Transfer the veggies and any pan juices to the Tikka Masala sauce. Stir to fully combine.

Serve

1. On each plate, start with a foundation of rice, then layer the veggie tikka masala on top. Serve with Naan on the side to complete the meal.