Can zucchini tikka masala curry [vegan, gluten free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

What makes zucchini tikka masala curry [vegan, gluten free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does zucchini tikka masala curry [vegan, gluten free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is zucchini tikka masala curry [vegan, gluten free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Zucchini Tikka Masala Curry
[Vegan, Gluten Free]

LO By: Lorna

Author Bio

Healthier global comfort food and desserts that use fresh, seasonal produce. Lorna is a nurse and... Read More

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Looking to add some flavor to your day? Try this Tikka Masala Curry. Made with zucchini, this recipe is perfect for the fall. Infused with onion, pepper, curry, garlic, and coriander, this recipe will thrill your taste buds. Best of all, it's surprisingly easy to make!

Ingredients You Need for Zucchini Tikka Masala Curry [Vegan, Gluten Free]

1 zucchini, peeled, de-seeded, and diced
1 onion, diced
1 green pepper, diced
4 tablespoons tikka masala curry paste
14 ounces passata
1 tablespoon garlic infused oil, plus extra for drizzling
Fresh coriander, to serve

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How to Prepare Zucchini Tikka Masala Curry [Vegan, Gluten Free]

Start by adding the diced zucchini, curry paste, and a drizzle of garlic oil to a large mixing bowl. Make sure the zucchini is completely coated in the spices and then leave to marinate for at least an hour.
After time has passed, heat a large lidded frying pan on a medium heat, add 1 tablespoon of garlic oil and soften the onions for about 10 minutes. Then add the green pepper and the marinated zucchini and cook for a further 5-10 minutes.
Add the passata. Simmer gently for at least an hour or until the zucchini is completely cooked through.
Use a hand-blender to blitz the cooked zucchini to thicken sauce, leaving much of the zucchini still intact.
Serve hot with flatbreads and fresh coriander.