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Sweet potato & pepper tikka masala recipe

Sweet potato & pepper tikka masala recipe

280 ratings

Jamie says: Tikka masala is a big-hitter and this meat-free version is packed with gnarly chunks of roasted sweet potato and peppers, plus comforting butter beans for extra creaminess. Take it to the next level with a ripple of lemon and garlic yogurt and you have yourself a brilliant family meal. See method

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 321 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 500g frozen sweet potato chunks
  • 320g frozen sliced peppers
  • 2 red onions
  • ½ a teaspoon frozen chopped garlic
  • ½ a bunch of fresh coriander (15g)
  • vegetable oil
  • 2 heaped tbsp tikka paste
  • 400g tin plum tomatoes
  • 400g tin butter beans
  • 4 tbsp natural or plant-based yogurt
  • ½ a lemon

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 8%
  • Sugars

    20g 22%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 51.3g Protein 9.8g Fibre 8.6g


  1. Preheat the oven to gas 4,180°C, fan 160°C. Peel and quarter the onions, then break into petals.
  2. Place the veg in a large dry casserole pan on a high heat and cook for 5 mins so it starts to char.
  3. Pick the coriander leave and put aside, the finely slice the stalks. Stir into the pan with 1 tbsp oil and the garlic, and cook for 5 mins more, or until the veg is nicely charred, stirring regularly. 
  4. Stir through the tikka paste for 2 mins, then tip in the tomatoes, plus 1 tin's worth of water. Add the butter beans (juice and all), then transfer to the oven for 45 mins or until the liquid has reduced and the sauce has thickened.
  5. Meanwhile, finely grate the remaining garlic into the yogurt. Squeeze in the lemon juice, mix well and season to perfection.
  6. Ripple the yogurt through the sauce, then roughly chop the coriander leaves and scatter them over the curry. Delicious served with rice and poppadoms.
See more Jamie Oliver recipes.

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