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Sweet potato & pepper tikka masala recipe

223 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

Ingredients

2 sweet potatoes (500g)
2 peppers (any colour)
2 red onions
1 clove of 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 yogurt
½ a lemon

Each serving contains

Energy
1355kj
321kcal 16%
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

Method

Preheat the oven to gas 4,180°C, fan 160°C. Scrub the sweet potatoes, deseed the peppers and cut it all into 3cm chunks. Peel and quarter the onions, then break into petals. Peel the garlic clove, then finely slice half.
Place the veg in a large dry casserole pan on a high heat and cook for 5 mins so it starts to char.
Pick the coriander leave and put aside, the finely slice the stalks. Stir into the pan with 1 tbsp oil and the sliced garlic, and cook for 5 mins more, or until the veg is nicely charred, stirring regularly.
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.
Meanwhile, finely grate the remaining garlic into the yogurt. Squeeze in the lemon juice, mix well and season to perfection.
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.