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Chickpea and Sweet Potato Tikka Masala

Chickpea and Sweet Potato Tikka Masala

This simple chickpea and sweet potato tikka masala recipe from Tideford only takes 30 minutes to prepare and does just the trick.

100% vegan, this warm and wholesome meal serves 4 and is perfect for all the family. 

chickpea and sweet potato tikka masala


  • 2 handfuls of baby spinach
  • 1 green chilli, finely chopped
  • 1 small white onion, finely chopped
  • Freshly chopped coriander plus extra for garnish.
  • 1 tbsp vegetable oil
  • 140g basmati rice
  • 1 vegetable stock cube or 200ml fresh vegetable stock
  • 1 pot of Tideford Organics Vegan Tikka Masala
  • 1 can chickpeas, drained
  • 1 sweet potato, peeled + diced into 1cm chunks
  • 3 tbsp of soya yoghurt


Place the basmati rice in a pan of water + add the vegetable stock. Add seasoning if required.

Bring to the boil + simmer until tender.

Meanwhile, place the Tikka sauce, chickpeas + sweet potato in a pan + bring to a simmer. Bubble gently for 10-15 minutes.

Drain the rice + keep warm.

Heat the sunflower oil in a frying pan + add the spinach, chilli, onion + coriander. Fry until the onion is starting to brown slightly + then add the rice + turn off the heat.

Stir in the vegetables gently so that the rice doesn’t break up.

Serve topped with the Tikka sauce + dress with the soya yoghurt + a little coriander.

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