Butternut Squash Tikka Masala







A recipe from the cuisine, allowed in a / diet.

We’ve kept this tikka masala vegetarian and we weren’t sorry. This is exactly how one would expect such a dish to be: heavily spiced, hearty, and served over rice. It has a lot of ingredients, but hey, this is Indian cuisine, after all.

Nutritional Chart

Calories: 516 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 32 g
  • 52 g

Ingredients Needed for Butternut Squash Tikka Masala

1 tablespoon hazelnuts
1 tablespoon lemongrass, thickly sliced
1 teaspoon turmeric
1 star anise
1 teaspoon black peppercorns
1 teaspoon chili flakes
½ teaspoon mustard seeds
1 cinnamon stick
½ teaspoon black cumin
3 cloves
1 medium butternut squash
2 tablespoons olive oil
1 tablespoon butter
1 onion, minced
⅓ cup coconut milk
1 tablespoon parsley, chopped
rice, cooked (for serving)

How to Make Butternut Squash Tikka Masala

  1. Add the hazelnuts, lemongrass, turmeric, star anise, peppercorns, chili flakes, mustard seeds, cinnamon stick, black cumin, and cloves to a blender. Crush them.
  2. Cut the squash in half, remove the seeds, peel it and cube it.
  3. Add 1 tablespoon of oil and the butter to a pan over low heat. Cook until the butter melts.
  4. Add the onion and stir it in. Stir in the spicy mixture and the remaining tablespoon of olive oil.
  5. Add the cubed squash and coconut milk, stir in and turn the heat to medium-high. Cook and stir for 4-6 minutes.
  6. Stir in the parsley and remove from heat.
  7. Serve with cooked rice.

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