Introduction
This delightful curry combines the warmth of tikka masala with the nutritious goodness of sweet potatoes and chickpeas. Perfect for those chilly evenings, this dish offers a hearty and satisfying meal. Whether you’re cooking for yourself or sharing with friends, it’s sure to impress.
Detailed Ingredients with measures
– Olive oil
– 250g frozen chopped onion
– 400g frozen sweet potato chunks
– 4 tablespoons tikka masala curry paste
– 1 x 400g tin of chickpeas
– 1 x 400g tin quality plum tomatoes
– 300g spring greens, or other spring vegetables such as Swiss chard, cabbage, or spinach
– 4 tablespoons natural yogurt or plant-based yogurt, to serve
– Cooked rice or naan, to serve
– Optional: mango chutney, to serve
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Detailed Directions and Instructions
Step 1: Prepare the Base
Drizzle 1 tablespoon of olive oil into a large wide shallow pan on high heat. Add the frozen chopped onion and sweet potato chunks. Cook for 5 minutes, stirring occasionally to ensure even cooking. After 5 minutes, stir in the tikka masala curry paste and continue to cook for an additional 10 minutes, scraping up any sticky bits from the base of the pan to enhance the flavor.
Step 2: Add the Liquids
Add the chickpeas, including their juice, to the pan. Using a fork, mash a few of the chickpeas to create a richer texture. Next, scrunch in the plum tomatoes, ensuring to incorporate them well, and add one tin’s worth of water to the mixture. Bring the contents of the pan to a boil, then reduce the heat and let it simmer for 15 minutes, or until the mixture has thickened to your preference.
Step 3: Incorporate the Greens
Once the curry mixture has thickened, push the curry to one side of the pan. On the other side, add the sliced spring greens. Cover the pan and let it simmer for 5 minutes, or until the greens have wilted and become tender.
Step 4: Final Mixing and Serving
Stir half of the wilted greens into the curry mixture to blend the flavors. Divide the curry and the remaining wilted greens between warm plates. Serve with cooked rice or warm naan, adding a generous dollop of natural yogurt on top. If desired, include mango chutney on the side for added flavor.
Notes
Storage
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Vegetable Alternatives
Feel free to substitute spring greens with other spring vegetables such as Swiss chard, cabbage, or spinach based on your preference or availability.
Spice Level
Adjust the amount of tikka masala curry paste according to your taste preferences. For a milder curry, use less paste or choose a mild variant.
Serving Suggestions
This dish pairs well with rice or naan, but you can also serve it with quinoa or cauliflower rice for a lower-carb option.
Cook techniques
Stir-Frying
Drizzle olive oil in a wide shallow pan and sauté frozen chopped onions and sweet potato chunks over high heat. This technique enhances flavor and ensures even cooking.
Scraping for Flavors
After adding tikka masala curry paste, scrape any sticky bits from the base of the pan. This technique helps to incorporate more depth of flavor into the dish.
Mashing Ingredients
Mash a few chickpeas with a fork after adding them to the pan. This technique helps thicken the sauce and combines flavors more effectively.
Simmering
Allow the mixture to simmer for 15 minutes after adding plum tomatoes and water. Simmering aids in flavor development and sauce thickening.
Covering
Cover the pan while cooking spring greens to steam them quickly. This technique ensures the greens wilt evenly while retaining color and nutrients.
Combining
Stir half of the wilted greens into the curry for a fresh addition. This technique balances flavors and adds texture to the dish.
Serving
Serve the curry with rice or naan, dollops of yogurt, and optional mango chutney for a complete meal. This presentation adds visual appeal and enhances the dining experience.
FAQ
Can I use fresh onions instead of frozen chopped onions?
Yes, fresh onions can be used. Just chop them and sauté until soft before adding the sweet potato.
Is there a substitute for tikka masala curry paste?
You can substitute with curry powder or another type of curry paste, but the flavor profile will vary.
What can I use instead of chickpeas?
You can substitute chickpeas with other legumes like lentils or black beans for similar texture and nutrition.
Can I add other vegetables?
Yes, feel free to add other vegetables like bell peppers, carrots, or zucchini based on your preference.
Is there a vegan option for yogurt?
Yes, plant-based yogurt can be used as a dairy-free alternative.
Conclusion
This flavorful tikka masala curry is a delightful blend of sweet potatoes, chickpeas, and vibrant greens. It’s not only comforting and filling but also packed with nutrients. The addition of yogurt and mango chutney elevates the dish, making it a perfect weeknight meal that can easily accommodate various dietary preferences.
More recipes suggestions and combination
Spicy Lentil Soup
Combine red lentils, diced tomatoes, and spices like cumin and coriander for a warming and nutritious soup.
Vegetable Biryani
Use basmati rice, mixed vegetables, and spices such as saffron and cardamom to create an aromatic one-pot dish.
Chickpea Salad
Mix canned chickpeas with diced cucumbers, cherry tomatoes, red onion, and a lemon-olive oil dressing for a refreshing salad.
Sweet Potato and Black Bean Tacos
Roast sweet potatoes and black beans with cumin, then serve in corn tortillas with avocado and salsa.
Coconut Curry with Spinach
Replace the tikka masala with coconut milk and add fresh spinach for a creamy, tropical twist on curry.
Stuffed Bell Peppers
Stuff halved bell peppers with a mixture of quinoa, beans, and spices, then bake until tender for a healthy and colorful dish.
