Sink into the comforting flavors of this vegan tikka masala. Sweet potatoes and chickpeas are simmered until tender in a creamy coconut-based sauce, infused with an expert blend of Indian spices like coriander and cumin. The rich and fragrant simmer sauce is a harmonious blend of sweetness, tanginess and warmth. You’ll find a perfect balance of flavors and textures, making this one-pan dish a satisfying and fulfilling meal.
Sweet Potato & Chickpea Vegan Tikka Masala

- 2 Tbsp. olive oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 Tbsp. ginger (grated)
- 1 large sweet potato (peeled and cubed)
- 1 Tbsp. SunButter Sunflower Butter
- 1 can (15 oz.) chickpeas (drained and rinsed)
- 1 can (14.5 oz.) diced tomatoes
- 1 cup Native Forest Coconut Milk
- 1 Tbsp. agave nectar
Tikka masala spice blend
- 1 Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. paprika
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground fenugreek seeds (or dried leaves leaves)
- Pinch cayenne (or chili powder)
- 1/2 tsp. Redmond Real Salt
Garnish
- Fresh cilantro (chopped)
- Fresh lime wedges
To serve
- Jasberry rice (cauliflower rice or naan)
- In prep bowl, combine all ingredients for tikka masala spice blend. Set aside.
- In large pan over medium heat, heat olive oil. Add onion and sauté 5-7 minutes, until softened and golden brown.
- Stir in garlic and ginger and cook 1-2 minutes until fragrant.
- Add cubed sweet potato and cook for about 5 minutes, stirring occasionally.
- Add tikka masala spice blend and sunflower butter. Stir together to combine and coat sweet potato and cook 1-2 minutes. Add drained chickpeas and mix well.
- To pan, add diced tomatoes, coconut milk and agave nectar. Stir well to combine and coat. Bring mixture to simmer; reduce heat and cook 20-25 minutes, until sweet potatoes are tender and sauce has thickened.
- Garnish with cilantro and fresh lime. Serve with cooked rice, cauliflower rice or naan.