Chickpea and Sweet Potato Tikka Masala with Green Rice

Method

• 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?