Name: Sweet Potato & Chickpea Vegan Tikka Masala
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tbsp. olive oil; 1 large onion (finely chopped); 3 garlic cloves (minced); 1 Tbsp. ginger (grated); 1 large sweet potato (peeled and cubed); 1 Tbsp. SunButter Sunflower Butter; 1 can (15 oz.) chickpeas (drained and rinsed); 1 can (14.5 oz.) diced tomatoes; 1 cup Native Forest Coconut Milk; 1 Tbsp. agave nectar; 1 Tbsp. ground coriander; 1 Tbsp. ground cumin; 1/2 tsp. turmeric; 1/2 tsp. paprika; 1/4 tsp. ground cinnamon; 1/4 tsp. ground cardamom; 1/4 tsp. ground cloves; 1/4 tsp. ground fenugreek seeds (or dried leaves leaves); Pinch cayenne (or chili powder); 1/2 tsp. Redmond Real Salt; Fresh cilantro (chopped); Fresh lime wedges; Jasberry rice (cauliflower rice or naan)

Sink into the comforting flavors of this vegan tikka masala. Sweet potatoes and chickpeas are simmered until tender in a creamy coconut-based sauce, infused with an expert blend of Indian spices like coriander and cumin. The rich and fragrant simmer sauce is a harmonious blend of sweetness, tanginess and warmth. You’ll find a perfect balance of flavors and textures, making this one-pan dish a satisfying and fulfilling meal.

Vegan Tikka Masala with Sweet Potato & Chickpeas in Cast Iron Skillet

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Sweet Potato & Chickpea Vegan Tikka Masala

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 671 kcal

Author Liana Werner-Gray

Ingredients

2 Tbsp. olive oil
1 large onion finely chopped
3 garlic cloves minced
1 Tbsp. ginger grated
1 large sweet potato peeled and cubed
1 Tbsp. SunButter Sunflower Butter
1 can (15 oz.) chickpeas drained and rinsed
1 can (14.5 oz.) diced tomatoes
1 cup Native Forest Coconut Milk
1 Tbsp. agave nectar

Tikka masala spice blend

1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground fenugreek seeds or dried leaves leaves
Pinch cayenne or chili powder
1/2 tsp. Redmond Real Salt

Garnish

Fresh cilantro chopped
Fresh lime wedges

To serve

Jasberry rice cauliflower rice or naan

Instructions

In prep bowl, combine all ingredients for tikka masala spice blend. Set aside.
In large pan over medium heat, heat olive oil. Add onion and sauté 5-7 minutes, until softened and golden brown.
Stir in garlic and ginger and cook 1-2 minutes until fragrant.
Add cubed sweet potato and cook for about 5 minutes, stirring occasionally.
Add tikka masala spice blend and sunflower butter. Stir together to combine and coat sweet potato and cook 1-2 minutes. Add drained chickpeas and mix well.
To pan, add diced tomatoes, coconut milk and agave nectar. Stir well to combine and coat. Bring mixture to simmer; reduce heat and cook 20-25 minutes, until sweet potatoes are tender and sauce has thickened.
Garnish with cilantro and fresh lime. Serve with cooked rice, cauliflower rice or naan.