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
1 tablespoon mild, flavorless oil such as canola or sunflower
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.