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Roast Vegetable Tikka Masala

Roasted vegetable tikka masala.

That’s what I had for dinner last night. Yes, it was very tasty thank you.

The smell brought back fond memories of the restaurants in Muscat, Oman that served various tikka masala and tandoori dishes. Chicken tikka was very popular with my family back when I still ate meat. But a vegetarian version is scrumptious too.

Can’t show you a photo because we … err, ate it all.  But here’s the recipe.

  • Potatoes
  • Butternut Pumpkin (Squash)
  • Kumara (Orange Sweet Potato)
  • Carrots
  • 1x 400g tin Chickpeas
  • 3 tablespoons tikka masala paste (I used Patak’s)
  • 3-4 tablespoons tomato purée or pasta sauce
  • 1 tablespoon oil (I use grapeseed oil)
  • Green beans
  • Baby Spinach
  • Rice (Jasmine is nice)

Pre-heat your oven to 180C.

Chop your root vegetables (potatoes, butternut, kumara and carrots) in to chunks. I don’t bother peeling anything except the butternut pumpkin.

I always par-cook my potatoes and carrots in the microwave prior to roasting.

Drizzle the oil over the vegetables and spread out on to a baking tray.

Roast the vegetables for roughly 20-30 mins. You want them to be almost cooked but not quite in readiness for the next step.

Add the tikka masala paste to the tomato purée and stir well. You’re looking for a very thick pouring consistency that will coat the vegetables.

Drain chickpeas & rinse.

When the vegetables are showing signs of being almost cooked (I judge by seeing when the potatoes are just starting to puff up and turn golden), remove from oven. Don’t turn the oven off yet.

I tip the almost-cooked roast vegetables in to a very large bowl. Add the chickpeas now if you don’t mind them well roasted. Then add the tikka masala sauce and stir well to coat the vegetables. Turn the lot back on to the baking tray, spread out and return to the oven for 15-20 mins.

You may need to cover them with foil if the tikka is turning too black for your taste.

If you prefer your chickpeas to remain moist, hold back a little bit of the tikka sauce and coat the chickpeas, leave them to sit. Add them to the roasted vegetables when serving.

Cook your green beans in the manner you prefer. I use the microwave and minimal water and minimal cooking time on high – a minute is enough. Toss in the baby spinach leaves and either let wilt in the residual heat or further cook for 15 secs.

I must admit I only do the greenery because I’m required to eat leafy greens. I’d be happy to omit the beans and spinach. Also, rocket leaves or other salad leaves would suffice.

Cook your rice.

Everything’s cooked so serve it however you like.

Happy eating!

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  1. December 3, 2009 at 7:48 am

    Mmmm, sounds yummy and perfect to get you sweating and cool you down in that desert heat. Love a curry myself – only natural being a pom! They seem to be going down well all over the world though.

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