Butternut Squash, Chickpea, Tempeh Tikka Masala
Ingredients
- 1/2 red onion diced
- 2 cloves garlic
- 4c diced butternut squash
- 1 can rinsed chickpeas
- 3c baby spinach
- 1 can coconut milk
- 1 tsp turmeric
- 1 tbsp curry powder
- 1/2-1tsp tsp chilli flakes
- sea salt and pepper to taste
- 1 jar tikka masala
Preparation
Preheat oven 375
Toss squash with turmeric, curry, sea salt and pepper
Roast for 25 minutes until fork tender
Heat pan with olive oil and add garlic, onion and chilli flakes
Add in tempeh
Sauté for approximately 3-5 minutes
Addin chickpeas
Cook for several minutes
Addin Tikka Masala sauce, stir to combine
Addin coconut milk
Stir to combine
Cover with lid and simmer for 10 minutes
Add in baby spinach, cover and simmer until spinach wilts
Check for seasoning
Serve with quinoa or rice