Chickpea and Sweet Potato Tikka Masala with Green Rice

Tideford Organics

Chickpea and sweet potato tikka
Prep Time: 10M
Cooking Time: 20M
Serves: 2

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2 handfuls of baby spinach

1 green chilli, finely chopped

1 small white onion, finely chopped

Freshly chopped coriander plus extra for garnish

1 tbsp vegetable oil

140g basmati rice

1 vegetable stock cube or 200ml fresh vegetable stock

1 pot of Tideford Organics Vegan Tikka Masala (or similar)

1 can chickpeas, drained

1 sweet potato, peeled and diced into 1cm chunks

3 tbsp of soya yoghurt

You will love this beautifully spiced sweet potato and chickpea curry!

When you need a warming dish, you can always turn to this aromatic and delicious plant-based curry.

Recipe by Tideford Organics.

Cooking time: 20 minutes

Servings: Makes 2


  • Place the basmati rice in a pan of water and add the vegetable stock. Add seasoning if required. Bring to the boil and simmer until tender.
  • Meanwhile, place the Tikka sauce, chickpeas and sweet potato in a pan + bring to a simmer. Bubble gently for 10-15 minutes.
  • Drain the rice and keep warm.
  • Heat the sunflower oil in a frying pan and add the spinach, chilli, onion and coriander.
  • Fry until the onion is starting to brown slightly, then add the rice and turn off the heat. Stir in the vegetable gently so that the rice doesn’t break up.
  • Serve topped with the Tikka sauce and dress with the soya yoghurt and a little coriander.

If you enjoyed making this recipe, why not browse more of our favourite vegan curry recipes?

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