The concept of this curry is “what if chicken tikka masala were made with vegetables” I’m using an instant pot, but with a little more cooking time this can also be easily done in a large stovetop pot.
I’m not vegan in general, but I’m currently looking for hearty, meal-prep-friendly dishes to take me through lent and the remainder of winter. I created this recipe based loosely (very loosely lol) on chicken tikka masala and featuring winter vegetables: butternut squash and sweet potato.
This recipe really features the flavor of the squash over the tomato. Next time, I may try adding tomato paste for a more tomato-forward version! For a creamier version, add coconut cream in addition to, or instead of, coconut milk.
- 2 tbsp olive oil (Butter, ghee or coconut oil would also work. If you’re avoiding oil, you can just use a splash of water or veggie stock here so the onions don’t stick)
- 1 medium yellow onion
- about an inch of fresh ginger root
- 2 tsbp termeric
- 1/2 tsp cayenne pepper (more or less to taste)
- 1 tsp cumin
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp dry cilantro
- 1/2 large butternut squash, diced
- 1 large sweet potato, diced
- 2 zucchini, medium slices
- 14.5 oz can diced tomato
- 1/2 cup coconut milk
I also added a couple handfuls of leftover spinach I had at hand. Feel free to throw in whatever you want, but remember that the more watery vegetables you add, the more watery the curry.
INSTRUCTIONS (instant pot):
- Add the chopped onion and olive oil and saute until the onion begins to become clear. Add the ginger root and spices and saute another couple of minutes, then turn off.
- Add chopped vegetables, mixing with the onion/spice blend as you go. Add tomatoes and coconut milk. Set to soup for 15 minutes.
- If the curry is not as thick as you would like when it finishes cooking, turn on saute again for a few minutes and stir regularly as the liquid reduces.
- Serve with rice, bread, or alone.
For stovetop, I’d probably follow the same instructions but add a bit more liquid (about a cup of water or veggie stock) and cook on medium to medium-high (simmering but not boiling) about 30 minutes or until vegetables are tender.