Vegetable Tikka Masala Recipe
 
Prep time
Cook time
Total time
 
Vegetable (and Vegan) sweet potato and chickpea Tikka Masala
Recipe type: Main
Serves: 2
Ingredients
For the Sauce
  • 4 medium onions, chopped
  • cloves garlic, pureed
  • 1 tsp ginger, pureed
  • 4-5 curry leaves
  • 5 whole cardamom pods
  • 1 green chilli, deseeded and chopped
  • ½ tsp ground cinnamon
  • 1 tsp garam masala
  • ½ tsp turmeric
  • 1 tsp Tandoori Masala mix
  • 1 tsp paprika
  • 1 tsp curry powder
  • 2-3 medium sweet potatoes, peeled and chopped into 1 inch chunks
  • 1 200ml tin of cooked chickpeas, drained
  • ½ green pepper, chopped or sliced
  • ½ yellow pepper, chopped or sliced
  • 1 tbsp coconut cream
  • 1 cup vegetable stock
  • 1 cup tinned tomatoes, pureed
  • 2 tsp tomato puree
  • 2 tbsp vegetable oil
  • 1 tsp sugar
  • salt and pepper
  • Chopped coriander
For the Rice
  • 1 cup of rice (we used Thai Jasmine)
  • 1 tsp turmeric powder
  • 4-5 whole cloves
  • ½ tsp ground cardamom powder
  • Salt & water to cook the rice
Instructions
For the Curry
  1. Flavour your oil. Add the 3 of the cardamom pods and the curry leaves to the oil over a gentle heat to infuse
  2. In the meantime chop up your onions and add to the oil over a medium heat, 10 minutes
  3. Add the cinnamon to the onions and allow to caramelise for a further 8 minutes
  4. Add the ginger, garlic and chilli and cook for 2 minutes.
  5. In a bowl mix together the garam massala, curry powder, tandoori mix and paprika
  6. Switch off the heat for 1 minute to allow the pan to cool a little. Push the onion to one side, add a little oil and add your spice mixture. Switch the heat back on.
  7. Gently fry the spices for 1 minute.
  8. Add the tomato puree and fry the whole mixture for another 1 minute.
  9. Add the tinned tomatoes, vegetable stock, coconut cream, sweet potatoes, red/yellow peppers and the sugar and put on a gentle simmer for 5 minutes. Season with salt and pepper.
  10. Add the chickpeas and simmer for a further 5 minutes until the sweet potatoes are cooked and your sauce is at a desired consistency.
  11. Add chopped coriander for garnish.
For the Rice
  1. Heat 1 tbsp vegetable oil in a non-stick pan, add the rice, turmeric, ground cardamom & salt
  2. Fry for 2-3 minutes on a medium heat
  3. Add double the amount of rice in water, stir well, reduce and simmer for 15 minutes
  4. Vegetable
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/vegetable-tikka-masala/