Vegetable tikka masala

The nation's favourite curry, this time with tasty butternut squash, cauliflower and kidney beans.

Serves: 4

Preparation time:  15 minutes

Cooking time:  25 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 butternut squash, peeled, seeds removed and cut into 4cm chunks
  • 1 onion, peeled and finely sliced
  • 1 garlic clove, peeled and finely chopped
  • 1 head cauliflower, cut into florets
  • 500g jar Sainsbury's tikka masala cooking sauce
  • 2 x 410g tins red kidney beans
  • 300g long grain rice
  • 31g pack coriander, finely chopped with a few sprigs reserved to garnish
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Recipe Information

Step by step guide to making Vegetable tikka masala

  1. In a large casserole pot, heat the olive oil and add the butternut squash, onion, garlic and the cauliflower. Fry for 5 minutes, until the vegetables have softened.
  2. Stir in the tikka masala sauce and the drained kidney beans. Fill the tikka masala jar with water and add to the pan. Cover and simmer for 20 minutes.
  3. Meanwhile, cook the rice following pack instructions. Stir the chopped coriander through the cooked rice.
  4. Serve hot with the curry and a few sprigs of coriander to garnish.

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Nutritional information for Vegetable tikka masala

Nutritional information for Vegetable tikka masala

Nutrition type per serving
Calories 482 kcal
Total Fat 11g
Saturated Fat 7.1g
Salt 0.6g
Sugar 23.5g

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