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Seasonal Tikka Masala

Seasonal Tikka Masala
Seasonal Tikka Masala

Today we’re bringing you a delicious, comforting and spicy recipe using the hero ingredient @alpro Plain Unsweetened No Sugars Big Pot (which has no sugars and sweeteners at all!)

This curry is full of plant-based goodness, with lots of seasonal produce you can grab from your local shop. Putting plant-based foods first, and eating with the seasons whenever you can, is good for you AND good for the planet.

Ingredients
Method

Ingredients

For the curry

  • 1 medium butternut squash
  • 2 tbsp vegetable oil
  • 2 white onions
  • 3 large cloves garlic
  • 2 inches fresh ginger
  • 1 red chilli
  • 3 tbsp tikka seasoning
  • 400g tinned tomatoes
  • 250g Alpro Plain Unsweetened No Sugars Big Pot

To serve

  • 2 x 250g bags microwavable basmati rice
  • 10g coriander leaves

Method

  1. 1.

    You will need..

    Preheat oven to 180*C | Baking sheet lined with parchment | Large saucepan | Microwave

  2. 2.

    Peel the butternut squash, cut off the ends, cut the squash in half, scoop out and discard the seeds, cut the flesh into 2cm chunks | Spread the butternut squash out on the baking sheet, drizzle with vegetable oil, season with salt and pepper, put them in the oven and bake for 25 minutes until soft and tender

  3. 3.

    Whilst the squash is roasting, peel and finely chop the onions | Peel and grate the garlic cloves and ginger | Deseed the chilli and finely slice

  4. 4.

    Warm the vegetable oil in a saucepan over a low heat, add the onions and a small pinch of salt and saute for 5 minutes until soft | Add the garlic, ginger and chilli to the pan and stir for 1 minute to release the aromas | Add the tikka seasoning to the pan and stir for 30 seconds | Pour the tinned tomatoes into the pan, stir into the rest of the ingredients, turn the heat down and simmer for 5-7 minutes | Add the yoghurt to the pan, stir it into the sauce and simmer for 5-7 minutes | Taste the sauce and season to perfection with salt and pepper

  5. 5.

    If you haven’t already, take the roasted squash out of the oven, add the chunks to the pan, fold them into the sauce and turn the heat right down | Prepare and plate the rice, spoon over the Seasonal Squash Tikka Masala, garnish with coriander and serve immediately