Tikka Masala Inspired Chickpea + Sweet Potato Curry

Makes 4-6 Servings

  1. Pre-heat oven to 400 degrees.

  2. Toss the diced sweet potatoes with 1 Tbsp oil + the cumin on a baking sheet, and roast for 15-20 minutes until softened.

  3. Meanwhile, heat the other Tbsp. oil in a large pot over the stove on medium heat. Add chopped onion, and sauté 8-10 minutes until translucent and beginning to brown.

  4. Add garlic and ginger, and sauté a few more seconds. Then, add garam masala, coriander and turmeric, and sauté a few more seconds until fragrant. (Mixture may begin to stick slightly to the bottom of the pot — the next step will help deglaze it! The bottom part that sticks creates depth in flavor!)

  5. Add crushed tomatoes, coconut sugar or honey, and chickpeas to the pot. Mix, scraping the bottom of the pot, to get all of the flavor from those spices mixed in with the tomatoes. Add 1/2 c. of water, 1/2 of the can of coconut milk and 1/2 of the cilantro to the pot. Mix to combine.

  6. Finally, mix the partially roasted sweet potatoes in with the rest of the curry.

  7. Adjust the burner to a low heat setting, and cover the pot with the lid. Let the curry simmer for 30 minutes, mixing every so often to ensure the bottom does not burn. The mixture will begin to thicken during this time.

  8. After 30 minutes, once the mixture has thickened, mix in the remaining coconut milk as well as the chopped greens. Allow greens to wilt. Remove pot from heat.

  9. Optional: Once the curry stops bubbling, mix in 1/4 c. plain greek yogurt or cashew cream if you are using it. Though this step is optional, it thickens the curry up a lot and gives it more of a traditional tikka masala feel, but the curry still tastes wonderful without it. (I don’t even always include this step, but when I do, it’s my favorite!)

  10. Serve curry over rice or with bread topped with an additional dollop of yogurt, coconut cream or cream and more chopped cilantro.

**If you like a spicier curry, add in a tsp. of a spicier curry powder or chili powder to taste. I like to add a spicy Indian curry powder mixture to mine.

**If you do not have crushed tomatoes, you can pulse a can of diced or whole tomatoes in a blender and use those.

**Adjust coconut sugar or honey as well as salt depending on preference. I tend to add the full 2 tablespoons of sweetener since I like a sweetness to my curry. I also add more salt than I have written in the recipe. Taste as you go, and adjust to your preferences!


2 medium to large sweet potatoes, peeled + diced (or you can leave skins on if you don’t mind them- I leave them)
1 large onion, diced
2 Tbsp. ghee, coconut oil or olive oil, divided
3 cloves of garlic, minced or grated
1.5 in. piece of ginger, minced or grated
1 Tbsp. garam masala
1.5 tsp. coriander
1/2 tsp. cumin
2 tsp. turmeric
1-2 Tbsp. coconut sugar or honey
1 Tbsp. butter (or more oil if vegan)
1 15 oz. can crushed tomatoes
1 15 oz. can chickpeas/garbanzo beans, drained and rinsed
1 can full-fat coconut milk, whisked
1/2 c. chopped cilantro
1.5 c. stemmed + chopped kale, spinach or chard
1/4 c. plain greek yogurt or cashew cream (optional but highly recommended ingredient!)
Rice, bread or naan + more yogurt, cashew cream or coconut cream for serving

Baking sheet
Large pot with lid

15 minute prep
15 minute active cook time
30 minute inactive cook time

Vegan option, vegetarian, refined sugar free, gluten-free on its own, dairy-free option

Venzi’s Notes

My all-time favorite type of food is Indian food. The spices create my ultimate comfort food. There is nothing as good as an Indian spiced curry over a pile of warm rice with bread for dipping. I’ve been creating variations of this comforting dish for years now, experimenting with different spices and combinations. I’ve made it with chicken, I’ve made vegan versions, I’ve used coconut milk, and I’ve used cream. The recipe above can be modified for both vegan and non-vegan diets. It’s healthy and plant-based with an option to mix in butter and yogurt for those non-vegans who want the dish to have a more traditional “tikka masala” feel. Plus, despite the seemingly long list of ingredients and steps, it is honestly a pretty simple dish to make.

The reason I have named this dish ‘tikka masala inspired’ is that though this dish incorporates traditional spices and methods to a small degree, it is not a traditional version of tikka masala. It has been altered to suit my dietary preferences as well as what I typically have on hand. If I were to make a traditional tikka masala, I’d be creating a paste from scratch and using full cream and more butter. I love this method as well, but it is time consuming and more difficult to make. It’s more of a day-long weekend project as opposed to a weeknight meal. This version I’ve created, however, incorporates the same flavors but is slightly less rich, a little bit healthier, and a lot easier to make. I made this easily on a Monday evening, and now, I have leftovers ready for Tuesday. It didn’t take over my whole night, and it was absolutely delicious. Not too shabby.

I hope you enjoy this recipe as much as I do. It’s perfect for vegans and non-vegans alike, and I make it often both ways. My favorite way to serve it is actually with sourdough for sipping, but I also love it over rice or served over roasted cauliflower! I’ve even baked leftovers into a pretty awesome breakfast frittata, but that’s a recipe for another day.