Tikka Masala With Ginger
ribbontea
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
50 min

Ingredients

50 grams
Butternut Squash
0.75
Carrot
50 grams
Chickpeas
1 tbsp
Cilantro
15 ml
Coconut Milk
1 tsp
Cumin
0.25 tbsp
Curry Powder
3 tbsp
Flax Seeds
0.75 tbsp
Ginger
0.75 tbsp
Lime
15 grams
Peanut Butter
50 grams
Potatoes
50 grams
Rice
1
Shallots
4
Snap Peas
90 ml
Stock

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Prep

  1. Peel and cut your butternut squash and potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your carrot, cilantro, ginger and shallots.
  3. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Boil rice according to instructions on package.
  2. Heat oil in a pot and add carrot, ginger and shallots, cumin and curry powder and fry at lower temperature for several minutes.
  3. Heat oil in a pot, add Butternut Squash and fry for 5 minutes.Then add Chickpeas and Potatoes, fry for 10 minutes.Finally, add Snap Peas and fry for 5 more minutes.
  4. Add peanut butter and mix.
  5. Add boiling water, potentially with stock, to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  6. Add coconut milk and lime and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Cilantro and Flax Seeds on top.