Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Sweet potato and spinach tikka masala

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Sweet potato and spinach tikka masala

Oh wow, this is good. It’s hard to believe but I thought I didn’t like curries once. Even in India, I avoided them (if that’s even possible) until I got over myself and realised that new is not necessarily scary and Indian food is, in fact, divine! I like extra freshness to mine rather than very soft, cooked, stewed food so I tend to add in splashes of fresh and crisp when I cook Indian (or like Dave, serve it up on a bed of salad for example) to give that fresh food feeling that we are used to. But nothing beats the depth of Indian flavours and this tikka masala is so good. I thought korma was my favourite but now I’m uncertain… 🙂

This is traditionally made with yoghurt but I have used coconut cream instead. You can play with the spice levels. There is no chilli in this so it is not “spicy” hot but is just warmed by spices and you can alter the levels easily if there are bits you don’t like.

Sauce Ingredients:

1 medium onion, chopped

2 cloves garlic, minced

1 tsp ginger, minced

½ tsp ground cinnamon

1 tsp ground ginger (or fresh, minced)

2 tsp garam masala

½ tsp turmeric

1 tsp ground coriander

1 tsp Indian curry powder

200g tinned tomatoes

2 T tomato paste

1/2 tin coconut cream

1 cup water
Veg ingredients:

1 sweet potato, peeled and chopped into large chunks

1 carrot, peeled and chopped into large chunks

1 cup chopped kale

1 cup cauliflower florets

1/2 cup peas (I used frozen)

1/2 cup cooked brown lentils

1/2 cup fresh baby spinach

IMG_1540

Method:

Heat 1 T of oil and sauté the onion and garlic. Let the onion cook until quite caramelised, and then add in all spices and fry until fragrant and changing colour slightly. Add in tomato paste, water and tinned tomatoes and stir until mixed.

Add in the coconut cream, mixed vegetables and lentils (except for baby spinach), pop lid on and simmer gently until vegetables are cooked (could be 20-30 minutes depending on how large your potato pieces are). The kale will reduce right down until barely visible.

Upon serving, throw fresh baby spinach and fresh coriander over the top! Delicious – whether it be served with rice and naan, or on a salad bed (though this one is not entirely in the Indian spirit!).

My eldest wanted his photo taken eating dinner so here it is: proof that kids eat veggie Indian curries. Mind you, he only likes it wrapped up in naan and eaten with his hands, as is done in India!

IMG_1553-001   IMG_1550

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Author: Rah

www.plantbasedmunchies.wordpress.com

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