Tikka Masala Roasted Veggies

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    402

This recipe comes from ‘The Weekend Table’ - the newest, beautiful cookbook by Tenina (link in bio). You are going to love this one. You can of course serve it as a side dish, it goes wonderfully well with any meat you care to have with it. I think a wonderful Peshwari Naan bread would go very well with it too. Curry on.

recipe updated Feb 25, 2022

Ingredients

  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    50 g
  • Ginger icon
    Ginger
    50 g
  • Lemon icon
    Lemon
    1
  • Tomato icon
    Tomato
    100 g
  • Cilantro icon
    Cilantro
    1 handful
  • Pistachios icon
    Pistachios
    as needed
  • Coriander seeds icon
    Coriander seeds
    30 g
  • Cumin seeds icon
    Cumin seeds
    20 g
  • Chili flakes icon
    Chili flakes
    1 teaspoon
  • Water icon
    Water
    50 g
  • Ground turmeric icon
    Ground turmeric
    1 teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    110 g
  • Eggplant icon
    Eggplant
    2
  • Butternut pumpkin icon
    Butternut pumpkin
    1
  • Coconut yogurt icon
    Coconut yogurt
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Frying pan
  • kCook icon Jar
  • kCook icon Cutting board
  • kCook icon Baking dish - medium
  • kCook icon Tm5 bowl

Step preview

  1. Tikka Masala Curry Paste:
  2. Place the seeds into a dry frying pan
  3. Toast until just smoking
  4. Place into the Thermomix bowl and mill 1 minutes/speed 8
  5. Add onion
  6. Chop 5 seconds/speed 5
  7. Scrape down sides of TM5 bowl
  8. Add remaining ingredients
  9. Cook 60 minutes/80°C/speed 2/MC OFF with the simmering basket on top to prevent splatter
  10. Store in a sterilised jar in the fridge until use
  11. Tikka Masala Roasted Veggies:
  12. Slice the eggplants and pumpkin into 4-5 slices lengthways
  13. Cross hatch the pumpkin slices with a very sharp knife
  14. Salt all the vegetables generously
  15. Leave for 20 minutes
  16. Rinse off and pat dry
  17. Preheat oven to 200°C/400°F on a grill function
  18. Line a baking dish with paper
  19. Using a spoon and spread each side of all the sliced eggplant with tikka masala
  20. Roast 25-30 minutes until well charred and eggplant and pumpkin are soft
  21. Serve hot with plenty of yoghurt, coriander leaves and pistachios
  22. Drizzle all of it with a good amount of a great cold pressed EVOO
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