Am sweet on this Sweet Potato and Chickpea Tikka Masala because 1. it comes together oh so fast and 2. it’s damn delicious. I first made this recipe with leftover roasted sweet potato but since then I have just made this a one-pan recipe by cooking the sweet potato in the skillet. Both ways are delicious! For a variation, you can also sub in my Cashew Butter Masala for the Tikka Masala. – Chitra, creator of Brooklyn Delhi
1 tablespoon mild, flavorless oil such as canola or sunflower – 1 large, sweet potato, peeled and cut into 1/2-inch cubes – 1 jar of Brooklyn Delhi Tikka Masala (or Cashew Butter Masala) – 1 14 oz can coconut milk – 1 15 oz can chickpeas, drained and rinsed.
Heat oil in a skillet over medium heat. – Add sweet potatoes and sauté for a couple minutes with salt. – Next add in the jar of Tikka Masala or Cashew Butter Masala simmer sauce, chickpeas and coconut milk. – Bring to a boil, reduce heat to low and simmer with lid on until sweet potato is just tender, about 10 minutes. – Add water to adjust the thickness of the sauce to your preference and add salt to taste. – Serve over rice or naan with a dollop of yogurt and chopped cilantro.