Sweet potato & pepper tikka masala & spiced rice

Name: Sweet potato & pepper tikka masala & spiced rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 200 g basmati rice; 1 tbsp coconut oil; 1 green chilli, thinly sliced; 1 Bart Cinnamon Stick, halved; 3 shallots, thinly sliced; 1 tsp Bart Turmeric

A curry classic with plenty of creamy coconut sauce, ready to mingle with mounds of fragrant home made rice.

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VegetarianHealthySource of fibre3 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g basmati rice
1 tbsp coconut oil
1 green chilli, thinly sliced
1 Bart Cinnamon Stick, halved
3 shallots, thinly sliced
1 tsp Bart Turmeric

For the tikka masala

2 tbsp coconut oil
1 onion, chopped
3 red peppers, deseeded and thinly sliced
500g sweet potato, peeled and cut into large cubes
160ml can coconut cream
180g jar Tikka Masala Spice Paste
400g can Mutti Polpa Chopped Tomatoes
2 tsp light brown soft sugar
25g pack coriander, leaves chopped

Soak the rice in a bowl of cold water until step 3. For the masala, heat the 2 tbsp oil in a large shallow casserole or frying pan. Cook the onion and peppers gently, stirring frequently, until softened and lightly browned, about 8 minutes.
Stir in the sweet potatoes, coconut cream, spice paste, tomatoes, sugar and all but a sprinkling of coriander. Bring to a simmer, cover with a lid and cook gently for 20 minutes until the potatoes are tender. They should be almost mashable but retain their shape.
Drain the rice and boil in lightly salted water for 6-8 minutes, until tender. Heat 1 tbsp coconut oil in a frying pan, then add the chilli, cinnamon stick and shallots. Fry for 5 minutes or so, stirring, until the shallots are lightly browned.
Thoroughly drain the rice and add to the shallot pan with the turmeric. Cook for 1-2 minutes, gently folding everything together. Serve with the curry, sprinkled with the reserved coriander.

Typical values per serving when made using specific products in recipe