Butternut tikka masala curry


tikka masala, curry,bibby's kitchen@36,meat-free m

Ingredients 10
Servings 4
Time 10 mins

Ingredients

  • 3
    Tbs
    olive oil
  • 5
    cup
    butternut and orange sweet potato chunks
  • 50
    g
    Tikka Masala paste
  • 400
    g
    coconut milk
  • 1
    cup
    vegetable stock
  • 400
    g
    tin chickpeas, rinsed and drained
  • 1/2
    tsp
    ground coriander
  • 2
    generous handfuls curly kale
  • 1/2
    cup
    tofu, cut into cubes (optional)
  • Fresh limes and chili, to finish (optional)
 

Method

45 mins
 

Preheat the oven to 200º C.

Spread the butternut and sweet potato onto a lined and greased baking sheet.

Drizzle with 2 tablespoons olive oil and season with salt and freshly ground black pepper. Roast for 35-40 minutes.

Heat the curry paste, coconut milk and stock together in a deep saucepan. Simmer for about 10 minutes until the sauce is slightly thickened and reduced.

Add the roast vegetables and simmer on low for 5 minutes.

Heat the remaining oil in a pan and flash fry the kale for 2-3 minutes. Remove from the pan.

Add the chickpeas to the same pan and fry on high heat until golden and crisp. Season lightly with salt and ground coriander.

Serve the butternut curry with steamed basmati rice, kale and chickpeas.

Finish with a squeeze of fresh lime juice and extra chili if you like it hot.

Recipe by Bibbyskitchen@36. To see more click HERE.


ALSO TRY:

Vegetable curry

Hearty spiced vegan vegetable curry

Malay vegetable curry wraps


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