Chickpea and Sweet Potato Tikka Masala with Green Rice

Tideford Organics

Chickpea and sweet potato tikka

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

Ingredients

  1. 2 handfuls of baby spinach
  2. 1 green chilli, finely chopped
  3. 1 small white onion, finely chopped
  4. Freshly chopped coriander plus extra for garnish.
  5. 1 tbsp vegetable oil
  6. 140g basmati rice
  7. 1 vegetable stock cube or 200ml fresh vegetable stock
  8. 1 pot of Tideford Organics Vegan Tikka Masala
  9. 1 can chickpeas, drained
  10. 1 sweet potato, peeled + diced into 1cm chunks
  11. 3 tbsp of soya yoghurt

Preparation

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

 

If you enjoyed making this recipe, why not read our guide to some of our favourite vegan curry recipes?

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