(Vegan) Easy Healthier Sweet Potato Tikka Masala


Serves 6

2 medium sweet potatoes (or 1 large), peeled and cubed

1 medium white potato, peeled and cubed

3 tablespoons olive oil, divided

1 teaspoon fine grain salt

1 large onion, finely chopped

2 garlic cloves, minced

1 2-inch piece fresh ginger, peeled and minced

1 tablespoon Garam Masala

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon turmeric

½ teaspoon cayenne pepper

2 cans (14.5 oz 410 gr) diced tomatoes

1 can (15 oz / 425 gr) chickpeas, drained and rinsed

1 can (15 oz / 425 gr) sweet peas, drained and rinsed

1 can (13.5 oz / 400 gr) full-fat coconut milk (I used BPA-free Natural Value)

1 teaspoon fine grain salt

1 teaspoon arrowroot powder (or cornstarch)

Ground black pepper to taste

Chopped fresh cilantro


Preheat oven to 425°F (215°C) and place a rack in the middle.

Line a baking sheet with parchment paper and spread sweet potato and white potato cubes on a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.

Roast for 15 minutes or until tender and gold, tossing halfway through.

Remove from the oven and set aside.

Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat.

Add onion and a pinch of salt and sauté until translucent, about 6 minutes.

Add garlic and sauté for 1 more minute.

Add ginger and spices and sautè for 30 seconds, until fragrant.

Add diced tomatoes. Bring to a boil, lower to a simmer, and cook for 15 minutes.

Remove from the heat and puree with an immersion blender until smooth, or alternately puree in a blender (this is optional but makes the gravy much creamier.)

Add roasted sweet potatoes potatoes, chickpeas, and sweet peas. Stir in coconut milk and cook for further 5 minutes.

In the meantime in a small bowl whisk arrowroot (or cornstarch) with 2 tablespoons of water. Stir in the sweet potato mixture and cook for 5 more minutes or until the gravy has thickened.

Take a taste and adjust seasoning if needed.

Remove from the heat, sprinkle with chopped fresh cilantro and serve.