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.
- 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
Heat a large saucepan over medium-high heat. Add the curry paste and cook for 1 min or until aromatic.
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.
Add the coconut milk and stir to combine. Bring to a simmer. Season.