Smooth and silky curry sauces are my new favorite things to cook. My Tikka Masala base is very similar to the one in Vegan Butter Chicken. In both recipes I’m using cashews for creaminess. I decided to play with different textures of slightly crunchy roasted chickpeas and juicy pattypan squash.
The pattypan squash is firmer than other varieties of summer squash that makes it a better choice for curry. If you can’t find it you can replace it with cauliflower which is also a great veggie for vegan Tikka Masala.
When I saw these little cuties at the market I knew I’m gonna cook them in creamy curry sauce. And it was a bomb!
Preheat oven to 400°F.
In a mixing bowl toss together cooked chickpeas and pattypan squash with minced ginger, garlic, hot paprika, salt and oil. Transfer onto a lined baking tray and separate squash from chickpeas.
Bake for 20 minutes. Stir the chickpeas and squash halfway to prevent it from burning.
Meanwhile make the sauce.
Heat oil in a shallow pan over medium heat. Sauté onion until translucent. Add garlic and ginger and stir for a minute. Then add Garam Masala, coriander seeds, cumin seeds and hot paprika. Cook until spices release their flavors and add tomatoes. Let it simmer for 5 minutes.
Transfer everything into a blender cup followed by cashews, turmeric powder and ground fenugreek leaves. Blend until smooth and creamy.
Pour the sauce back into the pan, dilute with some water if desired and bring to simmer. Throw in baked chickpeas and pattypan squash. Season with salt and cook for few minutes just to combine all the flavors together.
Serve over rice or quinoa and garnish with fresh cilantro.
PrintChickpea and Pattypan Squash Tikka Masala
Crispy chickpeas and pattypan squash in creamy spicy Tikka Masala sauce.
- Prep Time: 10 min
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2-3 1x
- Category: Main course
- Cuisine: Indian
Ingredients
Scale
- 1 C cooked chickpeas
- 350g pattypan squash, cut into chunks
- 1/2 inch fresh ginger, finely minced
- 2 garlic cloves, finely minced
- 1/4 tsp hot paprika
- salt to taste
- splash of oil
For Tikka Masala Sauce:
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1/2 inch fresh ginger, chopped
- 1 can chopped tomatoes
- 1 tsp Garam Masala
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/4 tsp hot paprika
- 1/4 tsp turmeric powder
- 1/2 tsp ground fenugreek leaves
- 1/4 C raw cashews
- salt and black pepper to taste
- oil for cooking
- fresh cilantro for garnishing
Instructions
- Preheat oven to 400°F.
- In a mixing bowl toss together cooked chickpeas and pattypan squash with minced ginger, garlic, hot paprika, salt and oil. Transfer onto a lined baking tray and separate squash from chickpeas.
- Bake for 20 minutes. Stir the chickpeas and squash halfway to prevent it from burning.
- Meanwhile make the sauce.
- Heat oil in a shallow pan over medium heat. Sauté onion until translucent. Add garlic and ginger and stir for a minute. Then add Garam Masala, coriander seeds, cumin seeds and hot paprika. Cook until spices release their flavors and add tomatoes. Let it simmer for 5 minutes.
- Transfer everything into a blender cup followed by cashews, turmeric powder and ground fenugreek leaves. Blend until smooth and creamy.
- Pour the sauce back into the pan, dilute with some water if desired and bring to simmer. Throw in baked chickpeas and pattypan squash. Season with salt and cook for few minutes just to combine all the flavors together.
- Serve over rice or quinoa and garnish with fresh cilantro.
Nutrition
- Serving Size: 1/3 recipe
- Calories: 228
- Sugar: 7g
- Sodium: 23mg
- Fat: 10.4g
- Saturated Fat: 1.7g
- Carbohydrates: 28.5g
- Fiber: 7g
- Protein: 8.9g
- Cholesterol: 0mg
