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29 Apr, 2019

Squash tikka masala

Our take on a classic.

Recipes

Equipment

Food processor

Ingredients

PASTE (makes 10 portions):
2 tsp garlic powder
1/4 tsp chilli powder
2 tsp ground cumin
1 tsp ground cardamom
3 tsp ground ginger
4 tsp ground coriander
4 tsp turmeric
3 tsp garam masala
150ml cold-pressed rapeseed oil
100ml water

½ small white onion
1 tbsp cold-pressed rapeseed oil
180ml coconut milk
Pinch salt
280g chopped tomatoes
200g butternut squash, cut into approx. 4cm chunks
200g yellow pepper, cut into slices
130g cauliflower, cut into small florets
Small handful of coriander, roughly chopped

Method

Serves 2.

  1. Preheat your oven to 200 degrees.
  2. Make your curry paste by blitzing all the ingredients into a paste with a food processor. This will make enough for 10 portions, so you can keep the leftover in the fridge for up to two weeks to enjoy at a later date.
  3. Prep all your veg, then roast the squash in the oven for 15 minutes, adding the cauliflower and peppers for the final 8 minutes. Set aside when ready.
  4. Meanwhile, start making your sauce. Chop the onions and slowly pan fry with oil and 1 tbsp of your curry paste until the onions have softened.
  5. Add the coconut milk and salt and simmer for 10 minutes.
  6. Add the chopped tomatoes and simmer for a further 10 minutes.
  7. Stir through your roasted veg until well combined and warm throughout.
  8. Top with coriander and serve with your choice of accompaniment (we like quinoa).
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