Vegetable Tikka Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cloves of garlic minced2 medium onions1 head of cauliflower1 butternut squash250g mushrooms, chopped230g chickpeas1 glug rice bran oil8 tsp Pataks Tikka Masala curry paste2 tins chopped tomatoes20 dwarf beans, chopped1 tbsp tomato puree3 spring green leaves, finely chopped1 Pataks coconut milk sachet + 550ml water
1. Soften the onions and garlic in the hot oil.
2. Add the curry paste and stir.
3. Add all the vegetables apart from the spring greens and stir to coat in the curry paste
4. Add the tomato puree, tinned tomatoes and coconut milk and stir.
5.Bring to a boil then simmer for about 40 minutes
6.Add the spring greens for the last 5 minutes to soften.
7.Stir.
8.Serve
Serving Size: Makes 10 cups. Each serving 1.5 cups
Number of Servings: 6
Recipe submitted by SparkPeople user LAMIAVITASANA.
2. Add the curry paste and stir.
3. Add all the vegetables apart from the spring greens and stir to coat in the curry paste
4. Add the tomato puree, tinned tomatoes and coconut milk and stir.
5.Bring to a boil then simmer for about 40 minutes
6.Add the spring greens for the last 5 minutes to soften.
7.Stir.
8.Serve
Serving Size: Makes 10 cups. Each serving 1.5 cups
Number of Servings: 6
Recipe submitted by SparkPeople user LAMIAVITASANA.
Nutritional Info Amount Per Serving
- Calories: 278.3
- Total Fat: 13.6 g
- Cholesterol: 0.0 mg
- Sodium: 558.8 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 10.5 g
- Protein: 9.1 g
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