Tideford Organics’ Chickpea and Sweet Potato Tikka Masala with Green Rice

Name: Tideford Organics’ Chickpea and Sweet Potato Tikka Masala with Green Rice
Ingredients: 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; 1 can chickpeas, drained; 1 sweet potato, peeled + diced into 1cm chunks; 3 tbsp of soya yoghurt

Stuart Veganuary
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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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