Creamy Chickpea and Butternut Squash Tikka Masala
Indulge in this vibrant and flavorful Vegan Chickpea and Butternut Squash Tikka Masala, a fusion of creamy coconut milk and aromatic spices. This dish features tender chickpeas and roasted butternut squash, creating a delightful texture and a satisfying meal. It's perfect for weeknight dinners or entertaining guests, and can easily be modified with any seasonal vegetables or beans you have on hand. Serve it over fluffy rice to soak up every drop of this rich and delicious curry.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
White onion
1 large (sliced)
Olive oil
3 tablespoons (divided)
Garlic cloves
5 (minced)
Fresh ginger
2 tablespoons (finely grated)
Cherry tomatoes
6 ounces (halved)
Ground turmeric
1/8 teaspoon
Ground cumin
1 teaspoon
Ground coriander
1 teaspoon
Smoked paprika
1 teaspoon
Garam masala
1 tablespoon
Salt
1 teaspoon
Tomato paste
2 tablespoons
Red pepper flakes
1 teaspoon
Water
2 cups (divided)
Full-fat coconut milk
1 (14 ounce) can
Chickpeas
1 (14 ounce) can (drained and rinsed)
Butternut squash
1 (peeled and cut into 2-inch chunks)
Cooked rice
to serve
Instructions
1
Preheat your oven to 350°F (175°C). Peel the butternut squash, remove the seeds, and cut it into 2-inch chunks. Toss the chunks in 1 tablespoon of olive oil and spread them out on a baking tray. Roast for about 30 minutes, until they are tender and beginning to brown around the edges. Set aside to cool.
2
In a large, deep skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
3
Next, incorporate the cherry tomatoes, ground turmeric, cumin, coriander, smoked paprika, garam masala, and salt into the pan. Stir well to combine and add the tomato paste along with the red pepper flakes. Pour in 1 cup of water, bring the mixture to a boil, then reduce to a simmer. Allow it to cook until most of the liquid has evaporated, stirring occasionally.
4
Once the mixture has thickened, transfer it to a blender. Add the remaining 1 cup of water and blend until smooth and creamy. Return the blended mixture to the skillet.
5
Stir in the full-fat coconut milk, drained chickpeas, and the previously roasted butternut squash. Allow the curry to simmer gently for about 10-15 minutes, or until it thickens slightly and the flavors meld together.
6
Serve hot over cooked rice, garnished with fresh cilantro if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Creamy Chickpea and Butternut Squash Tikka Masala vegan?
Yes, this recipe is 100% vegan, featuring chickpeas, butternut squash, and coconut milk.
Is this recipe gluten-free?
Yes, all ingredients listed in this recipe are naturally gluten-free.
At what temperature should I roast the butternut squash?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius) for roasting the squash.
How long does it take to roast the butternut squash?
The squash chunks should roast for about 30 minutes until they are tender and browning at the edges.
How should the butternut squash be prepared before roasting?
The squash should be peeled, the seeds removed, and then cut into 2-inch chunks.
What type of onion is best for this Tikka Masala?
The recipe calls for one large white onion, sliced.
How many cloves of garlic are needed?
You will need 5 minced garlic cloves for this dish.
Can I use ground ginger instead of fresh ginger?
The recipe recommends 2 tablespoons of finely grated fresh ginger for the best flavor profile.
What kind of tomatoes are used in the sauce?
The recipe uses 6 ounces of halved cherry tomatoes to build the sauce base.
Which spices are included in the Tikka Masala seasoning?
The spice blend includes ground turmeric, cumin, coriander, smoked paprika, and garam masala.
Is this dish spicy?
The recipe includes 1 teaspoon of red pepper flakes and fresh ginger, providing a moderate heat that can be adjusted to taste.
How much tomato paste is required?
The recipe calls for 2 tablespoons of tomato paste.
How much water is added during the cooking process?
A total of 2 cups of water is used, divided between the simmering stage and the blending stage.
Why do I need to blend the sauce ingredients?
Blending the sautéed onion, tomato, and spice mixture with water creates a smooth and creamy curry texture.
What type of coconut milk should I use?
One 14-ounce can of full-fat coconut milk is recommended for a rich and indulgent sauce.
Do the chickpeas need to be prepared before adding to the pan?
Yes, one 14-ounce can of chickpeas should be drained and rinsed before being added to the curry.
How long should the curry simmer once all ingredients are combined?
Allow the curry to simmer gently for 10-15 minutes so the flavors can meld and the sauce can thicken.
What is the best way to serve this Tikka Masala?
It is best served hot over cooked rice, which helps soak up the rich sauce.
What garnish is suggested for this dish?
Fresh cilantro is the recommended garnish for added color and flavor.
How much olive oil is used in total?
The recipe uses 3 tablespoons of olive oil: 1 for roasting the squash and 2 for sautéing the aromatics.
Can I swap the butternut squash for another vegetable?
Yes, this versatile recipe can be modified with any seasonal vegetables or beans you have available.
What is the primary protein in this meal?
Chickpeas serve as the main plant-based protein source in this recipe.
Is this a good recipe for weeknight dinners?
Yes, it is tagged as an easy dinner and is perfect for busy weeknights.
How much smoked paprika is needed?
You will need 1 teaspoon of smoked paprika.
Can I use light coconut milk instead of full-fat?
While you can use light coconut milk, the resulting sauce will be less creamy and thinner than the intended recipe.
How much garam masala is in this recipe?
The recipe requires 1 tablespoon of garam masala.
Is the onion sautéed before adding other ingredients?
Yes, the onion is sautéed for about 5 minutes until translucent before adding the garlic and ginger.
When do I add the salt?
One teaspoon of salt is added into the pan along with the cherry tomatoes and other ground spices.
Can I make this dish ahead of time?
Yes, curries often taste better the next day as the flavors have more time to develop.
Is this dish considered a healthy option?
Yes, it is tagged as healthy, containing nutrient-dense vegetables, beans, and healthy fats from coconut milk.