Squash tikka masala
29th Apr, 2019


  • 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

Equipment required:

  • Food processor

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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