Butternut Tikka Masala

BUTTERNUT TIKKA MASALA

Always use organic when available

  • 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)

  1. Preheat oven to 400F.

  2. In a large mixing bowl, add squash, 4 Tbsp avocado oil, salt and garam masala seasoning.Toss and coat well.

  3. On a parchment-lined pan, spread out butternut squash.

  4. Place in the oven for 30-35 minutes.

  5. In a food processor, add ginger, garlic and serrano chilies. Pulse until finely chopped.

  6. In a Dutch oven, over medium heat add the 6 Tbsp of avocado oil.

  7. Add garlic, chili and ginger mixture and saute. About 8-9 minutes.

  8. Scrape bottom to make sure nothing sticks. Cook until the mixture turns a nice golden color.

  9. Add the tomato paste and cook for 3-4 minutes.

  10. Add spices. Cook for 1-2 minutes.

  11. Add fresh tomatoes, salt, and water.

  12. Bring to simmer, reduce heat to low and simmer for 20-22 minutes.

  13. In a food processor, in small batches blend the mixture to a fairly smooth texture.

  14. Return to pot and combine in coconut milk. Whisk well.

  15. Add butternut squash and simmer for 8-10 minutes.

  16. Serve with rice.

  17. Garnish with cilantro and yogurt(optional).