The Best Tikka Masala with Sweet Potatoes

Every once in a while I make a recipe that literally makes me jump for joy when it’s done, this was one of those recipes, hence the name the Best Tikka Masala. I had been feeling an utter lack of inspiration lately (as you can likely tell from how far behind I am on posting) and this was exactly what I needed to perk me back up and remember why I love cooking so much! This recipe is also the perfect comfort food for cold winters (as we are in now).  

I don’t know if there’s a type of food more consistently comforting than Indian cuisine. It’s spicy, delicious, warm and filling. As a bonus, unlike traditional comfort foods, Indian food is not super unhealthy. This specific dish came from my desire to recreate the tikka masala I had at this restaurant in Chicago, Cumin. We went on my birthday a few years ago and I took one bite of the paneer tikka masala and was in heaven, I knew I had to figure it out at home. I also have to give a shoutout to Jamie Oliver as the homemade tikka masala paste I created here, is largely based on his recipe from his book Food Revolution. If you do not own that cookbook, honestly buy it right now.  

One thing to remember about Indian food is that if you think you’ve put enough flavor into a dish, you probably haven’t. That’s why the tikka masala paste here really takes this dish over the top! By combining all these ingredients together, in addition to the onions, ginger and jalapenos already in the dish, the sauce takes on a more robust and bold flavor than it does when you just toss random spices into the pot.  

The most important thing about this sauce, and probably what I’m most proud about is how amazingly creamy it is! When I was researching this dish I found that it is often made but with yogurt and coconut milk. However, I cut the yogurt here and the full fat coconut oil here adds the perfect amount of creaminess to the sauce and it tastes amazing. (Bonus, this bad boy is Vegan).  

If you’re sitting at home, thinking of how cold it is, and how you’re sick of quarantining and just want to go out to eat, I promise this dish is special enough to make you feel like you went out for a nice meal. Best part, your at-home restaurant is always BYOB.  

If you’re stuck in the house and looking for more comfort food recipes, here are some of my favorites:

Vegan “Chicken” Riggies

Tofu “Chicken” and Waffles with Sriracha Maple Syrup 

Chicken Fried Tofu with Mom’s Best Ever Mashed Potatoes 

Lots of Love,  

Jackie  

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The Best Tikka Masala with Sweet Potatoes

• Author: almostlikemoms@gmail.com
• Prep Time: 20 mins
• Cook Time: 50
• Total Time: 1 hour 10 minutes
• Yield: 6-8 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

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Description

A comfort food showstopper! Sweet potatoes simmered in a flavorful masala sauce with tofu, finished with thick, creamy coconut milk and served over top tangy cilantro, lime rice.

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Ingredients

Tikka Masala 

2 tbsp vegetable oil

1 block extra firm tofu, sliced into 1 inch pieces

3 tbsp butter or ghee (sub coconut oil for vegan)

2 white onions, sliced

2 jalapenos, diced

2 tbsp fresh ginger, minced

1 large sweet potato, diced

3 carrots, peeled and sliced into circles

4 celery stalks, sliced

28 oz can diced tomato, drained

2 cans full fat coconut milk

1/4 cup lime juice

2 tbsp fresh cilantro, chopped

2 tbsp fresh mint, chopped

Chopped cashews (optional)

Tikka Masala Paste 

2 garlic cloves, minced

1 tbsp fresh garlic, minced

1 tsp cayenne pepper

1 tbsp paprika

2 tsp curry powder

1 tsp cumin

1 tsp sea salt

2 tbsp vegetable oil

2 tbsp tomato paste

1 jalapeno, minced

2 tbsp fresh cilantro, chopped

1/4 cup shredded unsweetened coconut

2 tbsp brown rice flour or almond flour

Cilantro Lime Rice 

3 cups cooked brown rice (see notes)

1/4 cup chopped fresh cilantro

1/4 plus 2 tbsp lime juice

2 tbsp chili powder

1/2 tsp cayenne pepper

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Instructions

1. Start your rice on the stove. Next prepare and cut all the vegetable ingredients for both the paste and the tikka masala before you do anything else. If you’re going to press your tofu (see notes) then you’ll want to do that first so it presses while y0u cut everything else.

2. Make the paste by pulsing all the ingredients into a large food processor until fully mixed. Set aside.

3. Heat the oil in a large cast iron skillet and pan fry the tofu until it starts to brown. Remove the tofu from the pan and set aside.

4. Melt the butter in the same skillet you fried the tofu in. Add the onions, jalapenos and fresh ginger and saute until the peppers get soft and the onions are translucent, about 5 minutes.

5. Add the paste over the vegetables and cook for 3 more minutes until it starts to brown. Add in the sweet potato, carrots and celery and toss to coat in the paste.

6. Add in the diced tomato and coconut milk and toss lightly to full mix. Bring the sauce to a boil, reduce the heat, cover and simmer for 30 minutes or until the sweet potato and carrots are soft.

7. Add back in the tofu and toss, add in the lime juice, cilantro and mint and toss. Make the cilantro lime rice but combining all the ingredients. Serve topped with more fresh mint and crushed cashews.

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Notes

I used brown rice to make it “healthier” but the cilantro lime rice can totally be done with white rice, basmati rice or other rice of your choosing.

 

If you’ve never pressed tofu before it’s really easy. Take the brick and slice it into about 5 rectangles each about 1/2 an inch wide. Lay the rectangles across a tea towel or layers of paper towel. Place paper towel or the other side of the tea towel over the top and set a heavy object on top. I set like 3-5 heavy cookbooks on top. Set it aside for at least 15 minutes, preferably 30.

Keywords: vegan, vegetarian, tofu, sweet potato, tikka masala, ginger, jalapeño, spicy, dinner, comfort food, Indian food