Try our October 2022 Recipe of The Month: Pumpkin and Aubergine Tikka Masala
Servings: 4
Prepping time: less than 30 mins
Cooking time: 30 minutes – 1 hour
Ingredients
CURRY:
- 50ml x olive oil
- 1 Mereworth red kuri squash, largely diced
- 1 Mereworth aubergine, largely diced
- 1 brown onion, roughly chopped
- 3 cloves garlic, sliced
- 1/2 a jar The Hungry Guest Tikka Masala
- 1 tin of cooked black beans
- 1 tin coconut milk
- 50g Mereworth spinach
- ½ bunch coriander, finely chopped
RAITA
- ½ cucumber, finely chopped
- ½ bunch of fresh mint, finely chopped
- 250g Greek yogurt
- ½ tsp garam masala
- Juice of ½ a lime
- Salt
RICE
- 65g of uncooked rice per person
Directions:
For the Curry:
- In a hot pan add 1 tbsp of oil and the diced red kuri squash. Colour well, then remove from the pan and set aside. Repeat this with the diced aubergine.
- Place a pan on a medium heat and add 2 tbsp of vegetable oil. Place the onions and garlic in and allow to cook slowly for 10 minutes.
- Add the Hungry Guest tikka masala sauce, coconut milk and black beans.
- Bring to the boil and reduce to simmer. Add the pumpkin and aubergine. Cook for 15-20 minutes, until the squash and aubergine are tender.
- Fold in the spinach and coriander.
For the Raita:
- Combine all the prepared ingredients into a bowl, and season with salt.
For the Rice:
- Bring a pan of water to the boil and season with salt.
- Add 65g of rice per person and simmer well for 10-12 minutes, or until the rice is tender.
- Strain and serve.
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