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Sweet Potato Tikka Masala
passtheplants.com with additions by Eve
A delicious spicy-creamy sauce with veggies and chickpeas, to serve over rice.
The Sauce:
15 ml1 T. ground coriander
7 ml1 & 1/2 tsp. ground cumin
2 ml1/2 tsp. ground cardamom
7 ml1 & 1/2 tsp. paprika
1 ml1/4 tsp. cayenne (or to taste)
15 ml1 T. grated ginger root
1 large onion, finely chopped
430 g15 oz. can tomato sauce
410 ml1 & 3/4 c. water (more if needed)
120 ml1/2 c. raw cashews
2 ml1/2 tsp. salt
2 ml1/2 tsp. pepper
The Additions:
2 green peppers, chopped
1 sweet potato, cubed
470 ml2 c. or 15-oz. can chickpeas
120 ml1/2 c. coconut milk
cooked basmati rice
cilantro or parsley for garnish (optional)
In a 3-qt. soup pot, saute the onion in a little water until translucent. Add the ginger, coriander, cumin, cardamom, nutmeg and (optional) cayenne and cook a minute or two.
In a food processor, puree the tomato sauce, water, cashews and salt. Add to the pot.
Stir in green peppers, sweet potatoes and coconut milk. Bring to a simmer, cover, and cook 30-40 minutes.
Serve over basmati rice.
The sauce can be made ahead and frozen for an easy meal at a later time.