Roasted Butternut Tikka Masala
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.9

Roasted Butternut Tikka Masala

NUTRITION · PER SERVING60M COOK
CAL 32%·PRO 28%
CARBS 113G71% OF CAL
8G FIBER96G OTHER10G TOTAL SUGAR
FAT 17G24% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash and chickpeas in a fragrant tomato-coconut sauce infused with warming Indian spices. A hearty fall curry that is naturally vegan and gluten-free.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 small butternut squash, peeled and cubed into 1-inch cubes ( about 6 cups)
  • 2 tablespoons olive oil
  • 1 ½ teaspoons Garam masala Spice Blend
  • ½ teaspoon salt
  • 1 can chickpeas, drained (or sub 1 lb boneless chicken thighs cut into bite-sized pieces)
  • 1/4 cup sliced ginger
  • ¼ cup garlic (10 cloves)
  • 1-4 small fresh serrano chilies- cut in half lengthwise- roughly 1-3 tablespoons- (or sub a jalapeno)
  • 4 tablespoons ghee or olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala (see below)
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 8 roma tomatoes- rough chopped ( sauce will be blended)
  • 1 ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups water
  • 1 tablespoon dried fenugreek leaves (optional but AMAZING)
  • ¾ cup plain, full-fat yogurt (or 3/4 cup of canned coconut milk, or ½ Cup Heavy Cream)
  • —-
  • ¼ Cup chopped cilantro for garnish
  • Serve with basmati rice or naan bread
PREP
30M
SODIUM
900MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.