Vegan Chickpea Tikka Masala

A lightly spiced and deliciously creamy curry. It's filled with chickpeas and roasted squash but feel free the change up the veggies or beans for whatever you have on hand.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  large  white onion, sliced
• 3  tablespoons olive oil
• 5  garlic cloves
• 2  tablespoons  finely grated ginger
• 6  ounces cherry tomatoes
• 1⁄8 teaspoon ground turmeric
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon  smoked paprika
• 1  tablespoon garam masala
• 1  teaspoon salt
• 2  tablespoons tomato paste
• 1  teaspoon red pepper flakes
• 2  cups water
• 1 (14 ounce) can  full-fat coconut milk
• 1 (14 ounce) can chickpeas, drained and rinsed
• 1  butternut squash
•  cooked rice, to serve

Directions

1. Preheat the oven to 350°F Peel and de-seed the squash. Cut into 2-inch chunks and toss with 1 tbsp of the olive oil on a baking tray. Roast for 30 minutes until starting to brown around the edges. Set aside to cool.
2. Heat the remaining oil in a large, deep skillet over a medium heat. Add the onion and cook until translucent – about 5 minutes. Add the garlic and ginger and stir for 1 minute. Add in the tomatoes, spices, salt, tomato paste, red pepper flakes and 1 cup of water. Bring to a boil and turn down to simmer. Leave to cook until most of the water has evaporated.
3. Pour the contents of the skillet into a blender and add the remaining 1 cup of water. Blend until smooth then pour back into the pan.
4. Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.