Tikka Masala with pumpkin

Serves four


  • Sunflower oil
  • 2 large onions, peeled and sliced
  • 1 red or green chili pepper
  • 5 cm piece of fresh peeled ginger
  • 2 cloves of peeled garlic
  • 1/2 teaspoon chili powder
  • 1 teaspoon turmeric
  • 2 teaspoons of garam masala
  • 2 tablespoons GOOD ROOTZ
  • 1 small can tomato paste
  • 2 cans of peeled tomatoes
  • 1 kg sweet potato, peeled and diced
  • 1 kg butternut squash, peeled and cut into cubes
  • 4-6 tablespoons of yogurt
  • 1 bunch of fresh coriander, chopped
  • Optional: 10 curry leaves
  • Steamed rice, naan bread and papadum to serve with


  1. Heat the oven to 200 ° C.
  2. Place the sweet potato dices and pumpkin cubes in a bowl with olive oil, 2 tablespoons GOOD ROOTZ, salt and pepper. Roast in the oven for about 20 minutes.
  3. Cut the onion. Heat 2 tablespoons of sunflower oil in a pan.
  4. Add the onions and cook over medium heat for 15-20 minutes until soft and caramelized.
  5. In the meantime, deseed the chilli and chop it fine together with the ginger and garlic. Add to the pan and cook for another 2 minutes.
  6. Add the chilli powder, turmeric, garam masala and sugar to the onions and sauté for 1-2 minutes. Add the tomato paste and cook for another 1-2 minutes. Add the canned tomatoes and simmer for about 10 minutes.
  7. Put the sauce in a bowl and make a smooth sauce in the blender or with the hand blender.
  8. Add the roasted vegetables to the sauce along with the curry leaves and let it simmer for another 10 minutes.
  9. Stir the yogurt and half of the coriander into the tikka masala. Garnish with the remaining coriander and serve with steamed rice, naan bread or papadums.
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