Broccoli and Sweet Potato Tikka Masala

Ingredients

• 1x Sweet potato- peeled & cubed 2cm-ish

• 1x Broccoli- cut off the florets into individual pieces then cube the stalk

• 1x Onion, chopped

• 2x Tablespoons of Tikka Masala paste

• 1x Tinned tomatoes

• 1x Tinned coconut milk

• Bunch of Coriander - chop stalks & keep leaves separate

  Prep 10 mins

  Cook 25 mins

  Serves 4 people

  Method

  • Step 1

  Fry onions in oil until starting to go golden. Add a touch more oil then the paste- stir & fry with the onions for a couple of minutes to release the aromatics from the paste. You could fry in some chicken/turkey or tofu etc at this stage.

  • Step 2

  Add the cubed sweet potatoes & tinned toms. Rinse the tin with a 1/3 can of water & add that too. Let it bubble away on a medium heat, stirring so it doesn’t stick until the sweet potatoes soften

  • Step 3

  Add the broccoli & the chopped coriander stalks. Add a bit more water if it needs it. Let this cook for 10 mins until the broccoli stalks are soft- check the sweet potato is nice & soft too

  • Step 4

  Meanwhile in a separate pot boil some water with a teaspoon of salt. Add the macaroni and cook for 10mins. Strain the water away and add to the soup.

  • Step 5

  Add the coconut milk & stir in. Bring back up to piping hot & it’s ready!

  Additional recipe notes-

  Serve in bowls on its own or on top of rice or with pitta/naan- sprinkle the coriander leaves on top. You can also squeeze some limes on top. Delicious next day for breakfast with an egg on top too!