Sweet Potato & Tofu Tikka Masala
This Tikka Masala is mild enough to suit a range of tastes with a tangy, tomatoey sauce and hearty, filling sweet potato. The tofu provides a decent protein boost and soaks up all of the delicious tikka flavours. Serve with garlic naan and a sprinkling of fresh coriander.
Print
Pin
Email
Serves: 4
Calories: 563kcal
Ingredients
For the tikka paste:
- 2 tbsp coconut oil (melted)
- 2 cloves garlic (minced)
- 2 tsp fresh ginger (finely diced)
- 2 hot chillies (finely chopped (bird’s eye are fab))
- 2 tbsp tomato puree
- 2 tbsp garam masala
- 1 tbsp cumin (dried and ground)
- 1 tbsp coriander (dried and ground)
- 1 tbsp paprika
- 1 tsp turmeric
- ½ tsp salt
- ¼ tsp fenugreek
- ½ tsp lime juice
For the curry:
- 1 tbsp coconut oil
- 200 g onion (diced)
- 600 g sweet potato (peeled and cubed (*see note))
- 150 g red pepper (diced)
- 1 tbsp tomato puree
- 400 g chopped tomatoes (fron a tin)
- 30 g coconut sugar (substitute: any sugar)
- 300 ml vegetable stock
- 500 g firm tofu (cut into cubes)
- 150 ml coconut cream (substitute: any dairy free cream)
To serve:
- garlic naan
- fresh coriander
- a swirl of dairy free cream
Instructions
- Blend all of the tikka paste ingredients together.2 tbsp coconut oil, 2 cloves garlic, 2 tsp fresh ginger, 2 hot chillies, 2 tbsp tomato puree, 2 tbsp garam masala, 1 tbsp cumin, 1 tbsp coriander, 1 tbsp paprika, 1 tsp turmeric, 1/2 tsp salt, 1/4 tsp fenugreek, 1/2 tsp lime juice
- In a large pan, fry the onions and the full batch of tikka paste in the coconut oil for 5 minutes over a medium heat.1 tbsp coconut oil, 200 g onion
- Add the sweet potato, red pepper, tomato puree, tinned tomatoes, sugar and stock and simmer for 25 minutes.600 g sweet potato, 150 g red pepper, 1 tbsp tomato puree, 400 g chopped tomatoes, 30 g coconut sugar, 300 ml vegetable stock
- Add the tofu and cream. Stir to combine and then simmer gently for a further 15 mins.500 g firm tofu, 150 ml coconut cream
- Serve with a garlic naan bread, a sprinkle of fresh coriander and a swirl of cream.
Video
Notes
* To make this recipe even easier, I buy ready-cut frozen sweet potato for those evenings when dinner needs to be ready in a jiffy.
Recipe inspired by: Great Britain, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore, we cannot guarantee that the same will apply to the ingredients you use.
Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore, results may vary.
Nutrition
Calories: 563kcal | Carbohydrates: 60g | Protein: 18g | Fat: 31g | Saturated Fat: 22g | Sodium: 854mg | Fiber: 11g | Sugar: 20g | Net Carbohydrates: 49g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!