I love the idea of making curry sauce from scratch…and then reality sets in. I don’t have the time, experience, or patience to make it, and all the left over spices I would buy to make the recipe would probably not get used up and they’d go to waste.
So. Seeds of Change Tikki Masala curry sauce is the next best thing.
- 1 small bag of frozen butternut squash
- Handful of broccoli florets
- One yellow squash
- Large handful of carrots, cut lengthwise
- 1 jar Seeds of Change Tikki Masala sauce
- 1 packet Seeds of Change rice pilaf, or cooked brown rice
- Sour cream or goat cheese
Cook the butternut squash first in some olive oil in a large sauce pan on 5/medium until it has broken into pieces and looks thawed. Add the rest of the veggies and cook 5 min or so more, then add the jar of sauce. Cover the pan and cook on 4-5/ medium or med. low for 12-ish min, stirring occasionally (till carrots are tender).
When there’s 5 min left of cook time, sauté a packet of Seeds of Change rice pilaf in a separate pan in a little olive oil until hot, or warm some cooked brown rice. To serve, put rice in bowls first, top with the vegetables, then add a dollop of sour cream or some crumbled goat cheese to taste.
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