Butternut Tikka Masala

BUTTERNUT TIKKA MASALA

Always use organic when available
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Course Main Course
Servings 8

Ingredients
  

  • 6 cups 1 large butternut squash peeled, cubed 1-inch cubes
  • 4 tbsp avocado oil
  • 2 1/2 tsp Garam Masala Spice Blend*
  • 3/4 tsp salt
  • 3 cups chickpeas cooked

Sauce

  • 1/2 cup ginger peeled,sliced
  • 15 cloves garlic peeled
  • 3 serrano-chilies cut lengthwise
  • 6 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp cinnamon
  • 10  Roma tomatoes chopped roughly
  • 2 tsp salt
  • 3/4 tsp pepper
  • 2 1/2 cups water
  • 1 1/2 can coconut milk
  • 1/3 cup cilantro roughly chopped

Instructions
 

  • Preheat oven to 400F.
  • In a large mixing bowl, add squash, 4 Tbsp avocado oil, salt and garam masala seasoning.Toss and coat well.
  • On a parchment-lined pan, spread out butternut squash.
  • Place in the oven for 30-35 minutes.
  • In a food processor, add ginger, garlic and serrano chilies. Pulse until finely chopped.
  • In a Dutch oven, over medium heat add the 6 Tbsp of avocado oil.
  • Add garlic, chili and ginger mixture and saute. About 8-9 minutes.
  • Scrape bottom to make sure nothing sticks. Cook until the mixture turns a nice golden color.
  • Add the tomato paste and cook for 3-4 minutes.
  • Add spices. Cook for 1-2 minutes.
  • Add fresh tomatoes, salt, and water.
  • Bring to simmer, reduce heat to low and simmer for 20-22 minutes.
  • In a food processor, in small batches blend the mixture to a fairly smooth texture.
  • Return to pot and combine in coconut milk. Whisk well.
  • Add butternut squash and simmer for 8-10 minutes.
  • Serve with rice.
  • Garnish with cilantro and yogurt(optional).
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