Pumpkin Tikka Masala
- 31 - 60 Minutes
- Medium
- Serves 4
This curry is deceptively simple and one of the most delicious things you can do with a pumpkin! Our Pure Basmati rice makes the perfect partner for this tasty curry.
Tildalicious tip: We love the creaminess of coconut yoghurt, but if you can’t find it then sub it out for the plant-based yoghurt of your choice
Ingredients
Method
2 pouches Tilda Pure Basmati rice
1 cooking pumpkin
2 tsp ground cumin
1.5 tsp chilli powder
3 cardamom pods
2 cinnamon sticks
1 red onion
2 cloves of garlic
2cm knob of ginger
600g passata
1 tsp garam masala
1 tbsp honey
175g coconut yoghurt
Salt
Vegetable Oil
Coriander, to serve
- Heat your oven to 190°C/375°F
- Peel your pumpkin, cut in half lengthways, then into ½ inch wedges. Place in a baking tray with ½ tsp of your chilli powder, half of your cumin, a drizzle of oil and a pinch of salt
- Mix with your hands, then roast in the oven for 30-40 mins until tender and starting to caramelise. You want to get nice charring on the edges here
- Dice your onion and finely chop your garlic and ginger
- Heat a glug of vegetable oil in a large saute pan. Add your cardamom pods and cinnamon stick and cook over a medium heat until fragrant (about 1 minute)
- Tip your onion into the pan and lower the heat. Cook for about 20 mins until totally soft and caramelised. Add your ginger and garlic and cook out for a couple of mins until starting to turn golden
- Pour your passata into the pan along with your remaining cumin and chilli powder, then bring to a boil. Simmer for 20 mins until reduced and jammy
- Meanwhile, heat up the Tilda Pure Basmati rice according to packet instructions
- Add your garam masala and honey to the pan and simmer for another 5 mins
- Add your coconut yoghurt to the pan, season to taste and simmer for another 5 mins. Add your roasted pumpkin and stir to combine
- Serve on top of rice with coriander to garnish. Enjoy!
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