Vegetarian tikka masala

After a hearty winter warmer? Whip up this Indian-style curry loaded with cauliflower and pumpkin. It’s a mouth-watering combo.

4

5m

30m

Ingredients

  • 1/2 cup (150g) tikka masala curry paste
  • 800g Kent pumpkin, seeded, cut into 5cm pieces
  • 1 cauliflower, cut into florets
  • 400g can diced tomatoes
  • 270ml can coconut milk

Method

STEP 1

Heat a large saucepan over medium-high heat. Add the curry paste and cook for 1 min or until aromatic.

STEP 2

Add pumpkin, cauliflower, tomato and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 mins or until pumpkin is tender.

STEP 3

Add the coconut milk and stir to combine. Bring to a simmer. Season.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.