Vegan Chickpea Tikka Masala

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Add the coconut milk, chickpeas and roasted squash. Simmer until slightly reduced and thickened. Serve hot with rice.
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