Roasted vegetable tikka masala

Roasted vegetable tikka masala
  • Serves: 2
  • Prep time: Ready in 35 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

This veg-packed curry is brimming with flavour, using the Tikka Masala sauce from Slimming World's food range.


  • 1 red pepper, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 large red onion, roughly chopped
  • 250g butternut squash, peeled, deseeded and roughly chopped
  • low calorie cooking spray
  • salt and freshly ground black pepper
  • 150g cherry tomatoes
  • 350g pot Slimming World Spicy Tikka Masala Sauce, cooked according to pack instructions
  • 400g can chickpeas, drained and rinsed
  • 100g baby leaf spinach
  • 15g fresh coriander, chopped


  1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
  2. Put the peppers, onion and squash in a large roasting tin and spray with low calorie cooking spray. Season to taste, toss well and roast for 20 minutes, turning the vegetables halfway. Add the tomatoes 5 minutes before the end of the cooking time.
  3. Meanwhile, tip the cooked tikka masala sauce into a large saucepan, add the chickpeas and heat through over a medium heat.
  4. Add the roasted vegetables, spinach and coriander to the chickpeas and simmer until the spinach has wilted, adding a little water if the sauce is too thick.
  5. Check the seasoning and serve hot with your favourite rice and salad.

Video: Roasted vegetable tikka masala

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