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