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
Recipe Information
Step by step guide to making Vegetable tikka masala
- 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.
- 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.
- Meanwhile, cook the rice following pack instructions. Stir the chopped coriander through the cooked rice.
- 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 |
This recipe is:
- Vegetarian
- No gluten products
- No egg products
- Cutting down fat