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.
Serves 4
Ingredients
1 tablespoon mild, flavorless oil such as canola or sunflower
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 jar of Brooklyn Delhi Tikka Masala (or Cashew Butter Masala)
1 14 oz can coconut milk
1 15 oz can chickpeas, drained and rinsed
Method
Heat oil in a skillet over medium heat. Add sweet potatoes and saute for a couple minutes 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 with lid on until sweet potato is just tender, about 10 minutes. Add water to adjust the thickness of the sauce to your preference and add salt to taste.
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.
Tips
If you have more time, roasted sweet potato works well in this recipe as well.
For Serving
Rice or naan
plain yogurt (optional)
Brooklyn Delhi Roasted Garlic Achaar or Tomato Achaar
chopped cilantro
In this recipe
