Butternut Squash Chickpea Tempeh Tikka Masala
Ingredients
- 1/2 red onion, diced
- 2 cloves garlic
- 4 cups diced butternut squash
- 1 can chickpeas, rinsed
- 3 cups baby spinach
- 1 can coconut milk
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- 1/2 to 1 teaspoon chili flakes
- Sea salt and pepper to taste
- 1 jar Tikka Masala sauce
- Tempeh
- Olive oil
Preparation
Preheat oven to 375°F.
Toss squash with turmeric, curry powder, sea salt, and pepper.
Roast for 25 minutes until fork tender.
Heat a pan with olive oil and add garlic, onion, and chili flakes.
Add in tempeh and sauté for approximately 3-5 minutes.
Add chickpeas and cook for several minutes.
Add Tikka Masala sauce and stir to combine.
Add coconut milk and stir to combine.
Cover with lid and simmer for 10 minutes.
Add baby spinach, cover, and simmer until spinach wilts.
Check for seasoning.
Serve with quinoa or rice.
