Vegetarian
Pumpkin Tikka Masala
It’s high time we gave the classic Tikka Masala a fall refresh and here it is! Earthy, sweet pumpkin and the rich masala sauce is a perfect twosome for your weekly dinnertime menu.
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Ingredients
Tips and inspiration
As the nights draw in, treat yourself to this warming, seasonal Pumpkin Tikka Masala. The tender pumpkin works so beautifully with the masala sauce and earthy mushroom. Scatter with cilantro for a final flourish.
Method
Step one
To prepare the curry, place a pan over a medium heat and add ½ tbsp. of vegetable oil. Fry the mushrooms for 4-5 minutes before removing them from the pan and setting them to one side. Heat the remaining oil in the pan and add the spices from the spice sachet.
Step two
Cook until aromatic, then add the cubed pumpkin and cook for a minute or so before adding in the base sauce (from the smaller pouch) to simmer for a few minutes.
Step three
Stir in the main sauce (from the larger pouch), bring to the boil and let cook for 10 minutes until the pumpkin is tender, adding a splash of water when needed. (You may need to cook the curry for a little longer, depending on the size of your cubed pumpkin.)
Step four
Stir the mushrooms through the curry when the pumpkin is tender and scatter over the cilantro before serving.
Made with our delicious original tikka masala
Our Original Tikka Masala layers sweet tomato, warming garlic and fragrant ginger with fenugreek and gentle spices to create a deliciously complex and colorful, restaurant-style curry that is incredibly versatile and so moreish. ‘Tikka’ – referring to pieces of meat or vegetables – and ‘masala’ – referring to a mix of spices – is a dish that is as loved as it is mysterious and debated. Some claim that it was invented in a restaurant in Glasgow in the 1970s. Others that it was widely consumed in India long before this.
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