Tikka Masala with pumpkin
- 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
- Heat the oven to 200 ° C.
- 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.
- Cut the onion. Heat 2 tablespoons of sunflower oil in a pan.
- Add the onions and cook over medium heat for 15-20 minutes until soft and caramelized.
- 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.
- 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.
- Put the sauce in a bowl and make a smooth sauce in the blender or with the hand blender.
- Add the roasted vegetables to the sauce along with the curry leaves and let it simmer for another 10 minutes.
- 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.