Sweet Potato and Chickpea Tikka Masala

Sweet Potato and Chickpea Tikka Masala

Am sweet on this Sweet Potato and Chickpea Tikka Masala because 1. it comes together oh so fast and 2. it’s damn delicious. I first made this recipe with leftover roasted sweet potato but since then I have just made this a one-pan recipe by cooking the sweet potato in the skillet. Both ways are delicious! For a variation, you can also sub in my Cashew Butter Masala for the Tikka Masala.

Sweet Potato and Chickpea Tikka Masala
Serves 4

1 tablespoon mild, flavorless oil such as canola or sunflower
1 sweet potato, peeled and cubed 
1 14 oz can coconut milk
1 15 oz can chickpeas

For serving
Rice or naan
plain yogurt (optional)
chopped cilantro

Heat oil in a skillet over medium heat.  Add sweet potatoes and saute for a minute with salt. Next add in the jar of Tikka Masala or Cashew Butter Masala simmer sauce, chickpeas and coconut milk. Bring to a boil, reduce heat to low and simmer until sweet potato is tender, about 15 minutes. Adjust for salt.

Serve over rice or naan with a dollop of yogurt and chopped cilantro. For those who like it hot, top it off with a spoon of Roasted Garlic or Tomato Achaar.

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