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Tandoori Masala

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This is feeding: 4 people
Author: Ankita Murray @the_clumsy_vegan

Ingredients

  • 1/2 Butternut Squash
  • 1/2 cup Soya Chunks
  • 2 pcs Tomatoes pureed on a food processor
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 2 tbsp Coconut Cream
  • 1/4 cup Water
  • 2 tbsp Olive Oil

Spices

  • 2 tsp Cumin Seeds
  • 1 Black Cardamom you can use a nomal cardamom
  • 3-4 Cloves
  • 1 Bay Leaf
  • 3-4 tsp Tandoori Masala Powder divided

Instructions

  • Preheat oven to 175C.
  • Mix the butternut squash with 1 Tbsp olive oil and 2 tsp tandoori masala.
  • Bake in the oven for 20-25 minutes till done.
  • In the meanwhile start on the curry. Boil soya chunks in 2 cups of water till soft (5-7 minutes).
  • Drain in a colander and run under cold water to cool. Squeeze out excess water from the chunks by pressing them with your hands.
  • Heat olive oil in a pan and when hot add cumin seeds, cardamom and cloves. Stir making sure the spices don’t burn.
  • Add ginger garlic paste and cook till the raw smell disappears.
  • Add tomatoes and tandoori masala spice and water if required. Cook for 5-7 minutes till it forms a sauce like consistency.
  • Add soya chunks and butternut squash and let it simmer on a low flame for 3-4 minutes.
  • Stir in coconut cream and season as required. Serve warm.

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