So, it’s been a little while since my last post (sorry!), things have been just a little busy over here recently. Laura just finished her Master’s degree (yay!) in Medical Science. And we are in full planning all the details mode as our wedding is coming up in just over 3 weeks! SO soon!
With the wedding around the corner, EASY and HEALTHY recipes are a must. So I had the share this Tikka Masala Naan Pizza recipe!
These chickpeas are our favourite, and currently only, way to have chickpeas. We last made them on this Vegetarian BBQ Pizza, which coincidentally is the last recipe I posted. I used tandoori seasoning this time, so the flavour is a little different, but the key is the Greek yogurt to get the perfect crunchy texture!
I use coconut milk instead of cream to make my Tikka Masala sauce. Healthier, and coconut milk is delicious! The sauce is simple and easy to make, and tastes so good over garlic naan. If you missed it, I expressed my love for naan here in this Chicken Curry Recipe.
Because this is a naan pizza, we need to add cheese, obviously. I used crumbled herb and garlic feta cheese, which tastes so good sprinkled over the roasted squash and crispy chickpeas.
Healthy and easy Tikka Masala Naan Pizza. Make it now for dinner, and you can enjoy any leftovers for lunch!
- 1 medium butternut squash diced
- 2 cans chickpeas
- 3 tbsp olive oil
- 4 tbsp Greek yogurt
- 1 tbsp tandoori spice blend
- salt and pepper to taste
- 1/2 medium onion diced
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp ginger
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 cups tomato sauce (passata)
- 3/4 cup coconut milk
- 4 pieces garlic naan
- 1/2 cup crumbled feta cheese
Preheat oven to 425°F.
In a large mixing bowl, toss the diced butternut squash with 1 tbsp of olive oil and salt and pepper. Transfer to a baking sheet lined with foil or parchment paper.
Rinse the chickpeas, and add to the mixing bowl with remaining 2 tbsp olive oil, Greek yogurt and tandoori spice blend. Stir until chickpeas are evenly coated. Transfer to a second baking sheet lined with parchment paper.
Place both the squash and chickpeas in the oven and bake for 15 minutes. Stir, then continue to roast for another 10-15 minutes until chickpeas are crispy and squash is tender.
While the squash and chickpeas are in the oven, prepare the sauce.
Add olive oil to a large pan and heat over medium heat. Add the onion, and cook for about 5 minutes until translucent.
Stir in the garlic and ginger, and cook for another minute until fragrant. Stir in the remaining spices, and continue to cook for about 2 minutes.
Add the tomato sauce to the onion and spice mixture, and bring to a boil. Then reduce heat to low, stir in the coconut milk and simmer, stirring often, until sauce is thickened, 10-15 minutes.
Toast naan bread, spoon tikka masala sauce over top, then add roasted butternut squash, tandoori chickpeas and feta cheese.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!