If you’ve known me for very long, you’ll know that I LOVE Indian food. I love the harmonious way that all the spices come together, the warmth and the heat of the flavors balanced with just the right ingredients to cool down, and the sheer variety involved. Seriously, Indian food is the only way I could manage to eat vegetarian on a regular basis—it’s that good!
One prime example of this is my One-Pan Sweet Potato Tikka Masala. This tomato and onion-based sauce is rich, creamy, and flavorful, with just the right amount of kick. With the sweet potatoes, I honestly don’t even miss the meat in here! It’s made with coconut milk instead of dairy, so this dish is vegan-friendly, as well.
One tip I have is to have fun playing around with the spices here to make a flavor all your own. If you prefer a milder flavor, cut back on the chile powder. If you love the warm flavors of cinnamon or turmeric, add some more!
One-Pan Sweet Potato Tikka Masala
For Sweet Potatoes:
3 TBSP olive oil
1 1/2 tsp cinnamon
1 1/2 tsp turmeric
1 tsp salt
2 large sweet potatoes, peeled and cut to 1-inch cubes
For Sauce:
1 onion, finely chopped
2 TBSP fresh grated ginger
8 cloves garlic, minced
1 1/2 tsp turmeric
2 tsp cumin
2 tsp coriander
2 tsp smoked paprika
2 tsp chile powder
2 tsp garam masala
1 TBSP tomato paste
3 1/2 cups canned tomato purée
1 1/4 cup water
13 oz can coconut milk
Whisk together the olive oil, cinnamon, turmeric, cinnamon, and salt. Toss the sweet potato cubes in the mixture, cover, and leave to marinate for a couple hours.
Place a large, deep saucepan on medium heat and pour the sweet potatoes with the marinade in there. Stir and cook until the sweet potatoes are tender, about 7 minutes. Use tongs to remove the potatoes to a bowl, but leave the marinade in the pan.
Lower the heat to medium-low, and put in the onions, garlic, and ginger. Stir and cook until the onions are tender and begin to caramelize, about 15 minutes. Mix in all the spices, and continue stirring and cooking just until fragrant, about 30 seconds. Pour in the tomato paste, tomato purée, and water, then bring to a boil for about 5 minutes. Stir in the coconut milk, then reduce the heat to low before adding the sweet potatoes back into the pan. Cook for another 1-2 minutes before serving.
Serve with rice and/or naan bread. Makes about 5 servings.
Hapanese Cuisine 