Butternut Pumpkin Tikka Masala
Butternut Pumpkin Tikka Masala
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- 1 pack of The Spice Tailor Original Tikka Masala
- 1.5 tbsp. vegetable oil
- 200g butternut pumpkin or squash, thinly sliced
- 150g mixed mushrooms, halved if large
- 100g cherry tomatoes, halved
Garnish (optional):
- 1 tbsp. finely chopped coriander
- To prepare the curry, place a pan over a medium heat and add ½ tbsp. of vegetable oil. Fry the mushrooms for 4-5 minutes before removing them from the pan and setting them to one side. Heat the remaining oil in the pan and add the spices from the spice sachet in the kit.
- Cook until aromatic, then add the butternut pumpkin slices and cook for a minute or so before adding in the base sauce (from the smaller pouch) to simmer for a few minutes.
- Stir in the main sauce (from the larger pouch), bring to a simmer and let cook for 10 minutes until the butternut pumpkin is tender, adding a splash of water if needed. (You may need to cook the curry for a little longer, depending on how thick you cut your pumpkin).
- Stir the mushrooms through the curry when the butternut pumpkin is tender and scatter over the coriander before serving..
- 1 pack of The Spice Tailor Original Tikka Masala
- 1.5 tbsp. vegetable oil
- 200g butternut pumpkin or squash, thinly sliced
- 150g mixed mushrooms, halved if large
- 100g cherry tomatoes, halved
Garnish (optional):
- 1 tbsp. finely chopped coriander
- To prepare the curry, place a pan over a medium heat and add ½ tbsp. of vegetable oil. Fry the mushrooms for 4-5 minutes before removing them from the pan and setting them to one side. Heat the remaining oil in the pan and add the spices from the spice sachet in the kit.
- Cook until aromatic, then add the butternut pumpkin slices and cook for a minute or so before adding in the base sauce (from the smaller pouch) to simmer for a few minutes.
- Stir in the main sauce (from the larger pouch), bring to a simmer and let cook for 10 minutes until the butternut pumpkin is tender, adding a splash of water if needed. (You may need to cook the curry for a little longer, depending on how thick you cut your pumpkin).
- Stir the mushrooms through the curry when the butternut pumpkin is tender and scatter over the coriander before serving..
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