Past Recipes
Roasted Vegetable Tikka

Roasted Vegetable Tikka with Toasted Naan, Sautéed Spinach, and Coconut Chutney

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We adore the flavors of tikka masala, with its aromatic combination of spices. Here, Chef Michelle is using tikka masala curry paste to coat a veggie blend of cauliflower, butternut squash, onion, and chickpeas. Roasted until tender and golden, they’re served alongside spinach sautéed in clarified butter for a burst of bright green, creamy coconut-jalapeño chutney for a sweet and spicy component, and toasted naan for scooping it all up.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 830
  • Protein 21g
  • Total Carb 99g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cauliflower florets
    • 10 ounces
    • cauliflower florets
  • shredded coconut
    • 1/4 cup
    • shredded coconut
  • tikka masala curry paste
    • 1 tablespoon
    • tikka masala curry paste
  • butternut squash
    • 8 ounces
    • butternut squash
  • 5.5-ounce can coconut milk
    • 1
    • 5.5-ounce can coconut milk
  • chickpeas
    • 1 cup
    • chickpeas
  • naan breads
    • 2
    • naan breads
  • cilantro
    • 1/8 ounce
    • cilantro
  • red onion
    • 1
    • red onion
  • jalapeño
    • 1
    • jalapeño
  • baby spinach
    • 5 ounces
    • baby spinach
  • ghee
    • 1 tablespoon
    • ghee

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large nonstick pan
  • aluminum foil

Allergens

Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Cut butternut squash cubes into ½-inch pieces. Rinse chickpeas. Rinse remaining produce. Pat spinach dry with paper towel. Cut cauliflower to 1-inch wide florets, if needed. Roughly chop cilantro leaves, discarding stems. Peel onion, halve, and thinly slice. Halve jalapeño lengthwise. Using a knife tip, discard seeds and stem. Mince up to half of pepper

  2. Roast Vegetables

    Roast Vegetables

    In a large bowl, whisk together tikka masala paste, 2 tablespoons canola oil, and ½ teaspoon salt. Add squash, chickpeas, cauliflower, and onion and toss to fully coat. Transfer to a baking sheet, arrange in a single layer, and roast until tender and golden brown, 23-25 minutes (if your baking sheets are small, feel free to divide between 2 for even cooking).

  3. Toast Naan

    Toast Naan

    While vegetables cook, place a large nonstick pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan, working in batches as needed. Toast until lightly charred and warmed through, about 2 minutes per side. Remove pan from heat and wrap naan in foil to keep warm until ready to serve. Reserve pan for sautéing spinach.

  4. Sauté Spinach

    Sauté Spinach

    Add ghee to pan from naan and place over medium heat. When ghee is just melted, add spinach and sauté, stirring, until wilted, about 3 minutes. Season with ¼ teaspoon salt and pepper as desired. Transfer sautéed spinach to serving plates and cover loosely with foil to keep warm, reserving pan for making chutney.

  5. Make Coconut Chutney

    Make Coconut Chutney

    Wipe pan from spinach clean and return to medium heat with 1 tablespoon canola oil. When oil is shimmering, add shredded coconut and minced jalapeño. Cook, stirring, until jalapeño is softened and coconut is toasted, 3-4 minutes. Add coconut milk and bring to a simmer. Cook, stirring, until sauce has thickened slightly, 2-3 minutes. Season with ¼ teaspoon salt and pepper as desired. 

  6. Plate Roasted Vegetable Tikka

    Plate Roasted Vegetable Tikka

    Transfer roasted vegetable tikka and sautéed spinach to serving plates and drizzle over coconut chutney. Tear naan into bite-size pieces and serve alongside. Garnish everything with cilantro. Dig in!

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