Looking for a flavorful and healthy dinner recipe? Look no further than this Sweet Potato and Chickpea Tikka Masala! Combining the earthy sweetness of sweet potatoes with the protein-packed goodness of chickpeas, this dish is a nutritious and delicious option for vegetarians and meat lovers alike. The fragrant spices and rich tomato-based sauce make this tikka masala recipe a crowd-pleaser.
Ingredients:
2 large sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, minced
1-inch fresh ginger, grated
1 can diced tomatoes
1 cup vegetable broth
1 cup coconut milk
2 tablespoons tomato paste
2 tablespoons tikka masala paste
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon salt
Fresh cilantro, chopped (for garnish)
Cooked basmati rice (for serving)
Instructions:
1. In a large pot or deep skillet, heat some oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes.
2. Stir in the tikka masala paste, turmeric, cumin, coriander, paprika, cinnamon, and salt. Cook for a minute to toast the spices.
3. Add the sweet potatoes and chickpeas to the pot, stirring to coat them in the spice mixture.
4. Pour in the diced tomatoes, vegetable broth, tomato paste, and coconut milk. Mix everything together well.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
6. Taste and adjust the seasonings if needed.
7. Serve the tikka masala over cooked basmati rice, garnished with fresh cilantro.
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Sweet Potato And Chickpea Tikka Masala
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 tbsp tomato paste
- 2 tbsp tikka masala paste
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cinnamon
- ½ tsp salt
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- In a large pot or deep skillet, heat some oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes.
- Stir in the tikka masala paste, turmeric, cumin, coriander, paprika, cinnamon, and salt. Cook for a minute to toast the spices.
- Add the sweet potatoes and chickpeas to the pot, stirring to coat them in the spice mixture.
- Pour in the diced tomatoes, vegetable broth, tomato paste, and coconut milk. Mix everything together well.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Taste and adjust the seasonings if needed.
- Serve the tikka masala over cooked basmati rice, garnished with fresh cilantro.