Sweet Potato Tikka Masala
Sweet Potato Tikka Masala



  • 500g chopped sweet potato
  • 320g sliced red capsicum
  • 2 red onions, sliced
  • ½ tbsp chopped garlic
  • ½ bunch of coriander, chopped
  • Splash of oil
  • 2 tbsp tikka paste
  • 400g tin of chopped tomatoes
  • 400g tin of butter beans, drained
  • 4 tbsp yoghurt
  • ½ lemon
  • Preheat the oven to 180C. Place the vegetables in a large casserole pan and cook for 5 mins, or until just starting to char. Slice the coriander stalks and stir into the pan with 1 tbsp of oil and ¾ of the garlic. Cook for 5 mins until everything is charred and softened, then stir in the curry paste, tip in the tomatoes, a tin full of water and the butter beans. Season and transfer to the oven for 45 mins until thickened and reduced.
  • Mix the remaining garlic with the yoghurt and squeeze in some lemon juice. Mix well and season. Ripple the yoghurt through the curry sauce, then scatter with coriander. Serve with rice and naan - perfect!
1 hr
4 serving

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