Veggie Tikka Masala

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안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's been about 3 months since I shared a cooking post with you, so what better recipe and dish to share with you this January, than a Butter Bean and Sweet Potato Tikka Masala, it's perfect if you're craving a take away, but wanting to eat better after gorging on food over the Christmas period.

This recipe comes from the Everyday Light Pinch of Nom recipe book under the Batch Cook chapter.

Let's get cooking!

Ingredients:

Low-calorie cooking spray

1 large onion, peeled and roughly chopped

1 red chilli, deseeded and chopped

3 garlic cloves, peeled and minced or grated

1cm piece of root ginger, peeled and grated

2 tbsp tomato puree

juice of 1/2 lemon

3 medium sweet potatoes, peeled and diced

250ml vegetable stock (1 stock cube dissolved in 250 ml boiling water)

1 x 400g tin chopped tomatoes

sea salt & ground black pepper

1 x 400g tin butter beans

75g spinach

10g fresh coriander

2 tbsp fat-free natural yoghurt

For Spice Mix:

1 tsp paprika

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp ground cinnamon

Start off by mixing your spice mix together and then set aside.

Next spray a large wok with the low-calorie cooking spray, then add the chopped onion and chilli (if using), and cook over a medium heat for 4-5 minutes, until the onions are soft and starting to colour.

Next add the garlic, ginger and the spice mix, and continue cooking for a further minute, allowing the spices to release their flavour.

Next add the tomato puree and the lemon juice.

Using either a food processor or stick blender, blitz the onion mix to a smooth paste.

Return the paste to the pan, then add sweet potato, and stir until well coated.

Next add the stock and chopped tomatoes, and season with salt and pepper.

Stir and bring to the boil, then reduce the heat to low and simmer for 20 minutes, until the sweet potato is cooked.

Drain the butter beans and add to the pan along with the spinach, then stir for 2-3 minutes, until the beans have heated through and the spinach has wilted.

Lastly add the chopped coriander and stir through the yoghurt.

Now you're ready to serve, I served ours with rice and I made myself a little mint and yoghurt dressing to accompany it.

The spices in this recipe are spot on, they smell and taste amazing once everything is cooked, I wouldn't say this is my go to veggie dish, but I did enjoy it and would batch cook sometime in the future to freeze for any full days at work. Skye on the other hand wasn't impressed, whenever I seem to cook anything that's only vegetables, she doesn't seem to enjoy it, she's definitely a meat lover.

It was really easy to make and the recipe is easy to follow for anyone who doesn't think they're a confident cook.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye