Premium
448 kcal
30 min.
Recipe for Sweet potato and chickpea tikka masala
5.0
1 reviews
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Unlock Fitatu PremiumNaN g
448 kcal
1 kcal
448.4
13.2g
3.6g
95.3g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Sweet potato500 g
- Tomatoes Whole Peeled, canned1× portion (400 g)
- Coconut milk1.5× cup (345 ml)
- Brown rice1.5× cup (270 g)
- Chickpeas, cooked or canned1× cup (170 g)
- Spinach, fresh or frozen4× handful (100 g)
- Parsley, fresh10× leaf (10 g)
- Garam masala5× pinch (10 g)
- Turmeric, ground5× pinch (5 g)
- Cumin5× pinch (5 g)
- Coriander leaves, dried1× tablespoon (4 g)
- Pepper, cayenne, ground1× pinch (1 g)
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How to make Sweet potato and chickpea tikka masala
1. Soak the chickpeas overnight, boil the next day.
2. Boil the rice.
3. Peel and finely dice the sweet potatoes. Rinse the spinach and remove the hard stems.
4. Pour the coconut milk into a large pan and dissolve all the seasoning in it.
5. Put the diced sweet potatoes into the pan and boil everything until the sweet potatoes soften.
6. Once the sweet potatoes are soft, add the boiled chickpeas, tinned tomatoes (along with the juice) and spinach to the pan.
7. Bring everything to the boil, when the spinach is soft the dish is ready.
8. Transfer the rice and tikka masala to a bowl, sprinkle with parsley.
User rating
5.0
(1)My rating
Speedrun
10 Nov 2023
So delicious!
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Author of the recipe
Fitatu