New recipe developed for Farmtrue ghee!

Check out my Butternut Tikka Masala recipe! This is different from my usual recipe, it’s a holiday special. Requires a little more effort, contains onion and lots of tomato, and has a real North Indian flavor. I think you will not regret taking the time to roast some butternut and combine it with homemade Tikka Masala and Farmtrue’s versatile Superfuel Latte mix!

Superfuel Butternut Tikka Masala

Prep time: 30 minutes

Cooking Time: 25 roasting, 25 stovetop

Total Time: [1] 1 hour 20 min

Serves: 6 servings

With chunks of butternut squash and creamy coconut milk, this Superfuel Butternut Tikka Masala showcases Ayurveda’s building tastes: sweet, sour, and salty.  The big news about this wintery tomato-based stew is the secret ingredient. Farmtrue’s Superfuel Latte Mix loads this dish with medicinal herbs and spices, making it not only satisfying and delicious but rejuvenating as well.

For roasting the Squash:

4 cups butternut squash, peeled and cut into 1“ cubes (about one small/medium squash)

2 tbsp Farmtrue traditional ghee, melted

1 1/2 tsp garam masala spice

1/2 tsp Himalayan pink salt

Butternut Tikka Masala Ingredients:

1/4 peeled and chopped ginger root

1 serrano chili, halved and seeded

2 tbsp tomato paste

2 tbsp Farmtrue Superfuel Latte Mix

2 tbsp Farmtrue Traditional Ghee

1 medium onion, chopped

8 roma tomatoes, coarsely chopped

1 1/2 tsp Himalayan pink salt

3/4 c canned coconut milk

1 can chickpeas, drained and rinsed well

3 large handfuls of baby spinach

To roast the squash:

1. Preheat the oven to 400.

2. Toss the squash with melted ghee, spices, and salt.

3. Transfer onto a baking sheet lined with parchment paper and roast for 25 minutes, until tender.

4. Broil for 2-3 minutes to brown the squash cubes.

To prepare the Tikka Masala:

1. Use a small food processor to combine the ginger, chili, Superfuel Latte Mix, and tomato paste to make the masala paste—process to a paste. If your processor is too big for the job, dice everything up small and stir to combine. The sauce will be blended later.

2. In a heavy-bottomed soup pot or Dutch oven, warm the ghee over medium-high heat.

3. Saute the onion for 2-3 minutes until it begins to brown.

4. Turn heat down to medium, add the Tikka Masala and saute, mixing well, until the spice mixture begins to brown, about 2 minutes.

5. Add the tomatoes and salt. Bring to a simmer for 20 minutes on medium-low heat.

6. Using an immersion blender, puree the sauce until smooth.

7. Stir in the chickpeas, spinach, and coconut milk.

8. Gently stir in the squash cubes.

9. Return to a simmer for 5 minutes.

10. Serve over basmati rice or with Farmtrue Stove-Top Naan Bread.

At Farmtrue, everything we do stays true to our unwavering commitment to being more connected – to ourselves, each other, and the land. Co-founders Lynn Goodwin and Kim Welch are working to modernize Ayurvedic self-care for optimal sleep, digestion, and energy: the three governing pillars of health. They produce the most honest and simple products to help honor the true you by thinking seasonally and living mindfully. It’s a sincere conviction rooted in sustainability and the ancient philosophy of Ayurveda that inspires them to eat, live, and act with more care.
Visit their website at Farmtrue.com and @Farmtrue.