Waitrose and Partners
Green tikka & coconut vegetable curry

Green tikka & coconut vegetable curry

The vibrant curry, bursting with flavour and spice from tikka masala paste and tempered with coconut milk, is a vegetable powerhouse. Serve with rice and cooling yogurt, and perhaps an advent calendar chocolate for pudding.

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Vegan
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • ½ butternut squash, peeled and diced (or 350g bag Cooks’ Ingredients Sweet Potato & Butternut Squash)
  • 175g jar Cooks’ Ingredients Green Tikka Masala Paste
  • 25g pack coriander, stalks finely chopped
  • 700g jar Bold Beans Co Queen Chick Peas
  • 1 small or ½ large red pepper, thinly sliced
  • ¼ tsp sea salt flakes
  • 400ml Essential Coconut Milk
  • 150g frozen Essential Garden Peas
  • 80g spinach
  • Rice and/or flatbread, to serve
  • Yogurt, to serve

Method

  1. Put the squash into a steamer or metal colander with a lid, and set over a pan of boiling water. Cook for about 5 minutes, until just tender (see tips for cooking in a microwave).

  2. Place a large, wide frying pan over a medium-high heat and add the paste. Cook for 1 minute, then add the coriander stalks, the contents of the jar of chickpeas, the pepper and squash. Season with the salt. Cook for 5 minutes, stirring regularly.

  3. Add the coconut milk, stir well and bring to a gentle simmer. Reduce the heat and allow to simmer gently for 20 minutes, then add the peas and spinach with 5 minutes to go, until the sauce thickens a little and the squash is tender. Serve scattered with the coriander leaves, rice or flatbread (or both) and a spoon of yogurt. Or cool, then freeze (see below).

Cook’s tip

GET AHEAD
Cool the curry completely, then transfer to a freezerproof container and freeze for up to 3 months. To serve, allow to defrost overnight in the fridge, then reheat gently on the hob with a splash of water until piping hot throughout. Serve as above, with fresh coriander sprinkled over the top.

ELLY'S TIPS
To microwave the squash, put into a large, wide non-metal baking dish, add a splash of water, then cover and cook in the microwave for 5 minutes at full power, until tender. Cook the bag of veg, if using, according to pack instructions

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,451kJ/ 349kcals

Fat

20g

Saturated Fat

12g

Carbohydrates

27g

Sugars

8.4g

Fibre

11g

Protein

11g

Salt

1.1g

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