The Chickpea Tikka Masala recipe I posted earlier this year is truly one of my all-time favorite meals (and yours too btw — seriously, you guys LUV that recipe.)
It’s the perfect balance of spicy, savory, and satisfying. It’s vegan without trying and without pretense.
It’s just awesome. Period.
This is one of those recipes that you make once, and then you make twice, and then suddenly a week has gone by and you’ve really only made that one same recipe which can only mean two things: (1) you’re a boring person who makes the same recipe over and over again; OR (2) you’re the coolest human being ever because you know which recipes are worth your time.
This recipe is too good not to make, like I know for a fact that you’re going to love it just as much as I do at first spoonful.
Actually it’s going to be love at first spoonful.
It’s delicious, nutritious, quick, simple, comfort food. So yeah: AWESOME.
A truly awesome recipe that is not only an alternative to Chicken Tikka Masala, but a great dish in its own right.
If you ever had any doubts about vegan meals, this Sweet Potato Tikka Masala is going to change your mind once and for all.
(Vegan) Easy Healthier Sweet Potato Tikka Masala Print this recipe!
2 medium sweet potatoes (or 1 large), peeled and cubed
1 medium white potato, peeled and cubed
3 tablespoons olive oil, divided
1 teaspoon fine grain salt
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and minced
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
2 cans (14.5 oz 410 gr) diced tomatoes
1 can (15 oz / 425 gr) chickpeas, drained and rinsed
1 can (15 oz / 425 gr) sweet peas, drained and rinsed
1 can (13.5 oz / 400 gr) full-fat coconut milk (I used BPA-free Natural Value)
1 teaspoon fine grain salt
1 teaspoon arrowroot powder (or cornstarch)
Ground black pepper to taste
Chopped fresh cilantro
Preheat oven to 425°F (215°C) and place a rack in the middle.
Line a baking sheet with parchment paper and spread sweet potato and white potato cubes on a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
Roast for 15 minutes or until tender and gold, tossing halfway through.
Remove from the oven and set aside.
Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat.
Add onion and a pinch of salt and sauté until translucent, about 6 minutes.
Add garlic and sauté for 1 more minute.
Add ginger and spices and sauté for 30 seconds, until fragrant.
Add diced tomatoes. Bring to a boil, lower to a simmer, and cook for 15 minutes.
Remove from the heat and puree with an immersion blender until smooth, or alternately puree in a blender (this is optional but makes the gravy much creamier.)
Add roasted sweet potatoes potatoes, chickpeas, and sweet peas. Stir in coconut milk and cook for further 5 minutes.
In the meantime in a small bowl whisk arrowroot (or cornstarch) with 2 tablespoons of water. Stir in the sweet potato mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve.
One serving yields 405 calories, 20 grams of fat, 51 grams of carbs, and 10 grams of protein.