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Roasted Veggie Tikka Masala

Serves: 2
Preparation and cooking time: ready in 35 minutes
Suitable for: vegan/plant based diets

  • 1 red pepper, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 large red onion, roughly chopped
  • 250g butternut squash, peeled, deseeded and roughly chopped
  • low calorie cooking spray some sort of oil
  • salt and freshly ground black pepper
  • 150g cherry tomatoes
  • 1x 23g sachet Westcountry Spice Tikka Masala Paste
  • 400g can chickpeas, drained and rinsed
  • 100g baby leaf spinach
  • 15g fresh coriander, chopped

1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
2. Put the peppers, onion and squash in a large roasting tin and coat with oil. Season to taste, toss well and roast for 20 minutes, turning the vegetables halfway. Add the tomatoes 5 minutes before the end of the cooking time.
3. Heat a pan, fry the onions and stir in one sachet of Tikka paste and 400g of chopped tomatoes. Cook over a medium heat for 5 to 10 minutes.
4. Add the roasted vegetables, spinach, and chickpeas and simmer until the spinach has wilted, adding a little water if the sauce is too thick.
5. Check the seasoning and serve hot with your favourite rice and salad, garnished with chopped coriander.

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