Vegan Sweet Potato Tikka Masala

In my recent Misfits Market delivery, I received a sweet potato that I needed to use, so I thought, instead of tofu tikka masala, what if I used sweet potato? As it turns out, the Indian spices really complement the natural sweetness of the sweet potato. Despite not being a huge sweet potato fan, I am definitely going to be making this again!


 

Vegan Sweet Potato Tikka Masala Recipe

Ingredients (2 Servings)

  • 1 sweet potato, diced
  • .25 white onion, roughly diced
  • .25 bell pepper, deseeded and diced
  • .5 jalapeño, deseeded and diced
  • 1 cup mushrooms, quartered/large diced
  • .25 cup frozen peas
  • 1 can whole peeled tomatoes
  • ~.25–.5 can coconut milk
  • ~.25 unsweetened plain plant milk (I used soymilk)
  • 1 tsp ginger
  • 1–2 cloves garlic
  • ~.5 cup fresh cilantro, roughly chopped
  • Lemon juice
  • Turmeric
  • Garam masala
  • Curry powder
  • Salt and pepper
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 tbsp nutritional yeast
  • ~.5 cup rice (follow package instructions for 2 servings of rice)

Method

1. Place the diced sweet potato into a pot of boiling water and wait until fork tender, about 10–15 minutes.

2. If using raw rice, start it now. If frozen, wait until nearly ready to serve.

3. In a nonstick pan over med–high heat, add vegetable oil and the onions, peppers, mushrooms, garlic, and ginger. Stir and allow to cook until the onions are translucent, about ~5 mins.

4. When the potatoes are ready, drain them and add them to a bowl for marinating. Add soy sauce, sesame oil, nutritional yeast, and curry powder and stir through so that all potato pieces are well coated. Heat a separate nonstick pan on high heat, add some sesame oil or vegetable oil to the pan, and once hot, add the potatoes. Ensure every piece has contact with the pan. Stir occasionally until all sides are browned, then set aside.

5. Once the vegetables in the other pan are softened, add the coconut milk and fresh cilantro. Using a food processor, pulse the entire can of whole tomatoes with the soy milk and then add the mixture to the pan. Stir well and lower heat to a simmer. Season with a generous dash of turmeric, garam masala, salt, pepper, and about 1 tsp of lemon juice. Add peas to pan and simmer until the sauce starts to thicken.

6. If using frozen rice, prepare the rice at this point. Taste the sauce and adjust seasonings; I added additional salt, lemon juice, and garam masala.

7. To serve, layer rice, then veggies and sauce, then top with the pan fried sweet potato and garnish with additional fresh cilantro. Enjoy!


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