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Indian

The Most Comforting Roasted Sweet Potato and Chicken Tikka Masala

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A large, warming bowl of goodness. Super flavourful roasted sweet potatoes with juicy chicken, all tossed in a creamy sauce full of Indian spices. Take the Indian Classic and make it healthy and super delicious! Family friendly, vegan option, easy to make, perfect comfort food.

I love these Sundays, where you just relax all day long and when it comes to dinner, the whole family goes into the kitchen and cooks together. Something cozy, something comforting to round up the week. Something that warms you from the inside and makes your soul feel warmed. These are my favourite kind of dinners. And this Tikka Masala definitely is the ideal meal for such occasions!

What’s tikka masala?

Tikka Masala is a dish from in the Indian cuisine. Actually, it has been invented in Scotland by an Indian Chef. He originally made it with chicken, cream, yoghurt and spices. It also is called „Butter Chicken“ sometimes and nowadays is one of the most popular Indian Recipes around the world.

What’s special about this dish?

We are taking a regular curry and taking it next level while making it healthy! Instead of cream and butter we go for coconut milk, since this is a healthier and lighter version. Also, we don’t only do chicken, no, we add some sweet potatoes for even more flavour & vitamins. Plus, we are roasting, both the chicken and the sweet potato beforehand to bring out the flavour even more.

Is it healthy?

I would not see a reason why not. It is a completely balanced meal. Due to the chicken (that you could sub for chickpeas for example) we make sure to get enough protein in! The sweet potatoes are a great source of carbohydrates, fibre and they also are loaded with nutrients and vitamins. The greek yoghurt and coconut milk add a healthy amount of fat and even more protein.

Not to forget about all of the good Indian spices. Spices, when consumed in moderation, can have tremendous health benefits ranging from improving your digestion to preventing cancer. Crazy what these little powders can do right? When served with some rice or naan you get even more energy from the carbohydrates! So all in all, definitely a very balanced and nutritious meal!

How to make it:

We start by tossing the chopped sweet potato and chicken with some oil and spices before roasting them. As already mentioned, roasting them really brings out the flavour and it shortens the cooking time after. In the meantime we are preparing the curry paste which we need for the sauce. For this you need a food processor or a blender of some kind. To make this paste you need to blend together some onion, garlic, ginger and more spices and fry that off in oil so it gets fragrant. Once your whole kitchen smells like an Indian market, you need to add the sweet potato and chicken and also the coconut milk. Now we just let it simmer and intensify its flavour. Before serving, we stir in some greek yoghurt for extra creaminess and richness. Now it is time to garnish it with some greens, cashews and serve with rice or naan!

When and how to best have it?

Up to you! I love it as a cozy dinner but it also works great for meal prep. Actually, all curries work very well for meal prep because they only enhance their flavour the longer they are in the fridge. You can make this beforehand and just heat it up whenever you feel like it.

In terms of what to best serve it with, you could go for rice or naan or both (my favourite :)). But also something like quinoa, wholegrain rice or buckwheat would work great!

Substitutes/ vegan option:

  • Sweet Potatoes – pumpkin, cauliflower
  • chicken – chickpeas, tofu
  • greek yoghurt – regular yoghurt, plant based yoghurt

I hope that you will genuinely enjoy this as much as I do because I am really obsessed with this, especially on the colder days! Have fun cooking this and enjoy eating it!

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Super Comforting Roasted Sweet Potato and Chicken Tikka Masala

Heavenly comfort food in a bowl. Indian spices in a creamy sauce with perfectly roasted and juicy chicken and sweet potato

Course dinner, Main Course
Cuisine Indian
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

What you will need

For the sweet potato & chicken

  • 1 tbsp Graham Masala
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/2 tsp ginger powder
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tbsp oil
  • 600 g Sweet Potato (1 large one)
  • 600 g chicken breast

For the rest:

  • 1 large yellow onion
  • 3 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1,5 tsp graham masala
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1 tsp chili flakes (optional)
  • 1/4 tsp salt
  • 400 ml canned tomatoes (puréed)
  • 1 can coconut milk
  • 100 g greek yoghurt
  • rice, naan to serve with
  • cilantro and cashews to garnish

How to

First:

  1. Chop up the sweet potato into about 1 cm sized cubes. Cut the chicken (if using) into bite sized pieces. Combine the spices with the oil. Toss the sweet potato and chicken with the oil-pize mixture and lay out on a baking tray lined with parchment paper. Bake at 180°C for 10 minutes.

  2. In the meantime blend the onion, garlic, ginger and remaining spices together until it has become a smooth paste. When the roasting is done, heat up theremaining oil in a pot and fry the curry paste in it for about 2 minutes until fragrant. Add the sweet potatoes, chicken, canned tomatoes and coconut milk. Bring to a boil and let simmer for about 10 minutes on medium-low heat.

  3. Before serving stir in the greek yoghurt. Then divide onto bowls and serve with some rice or naan. Garnish with fresh cilantro and cashews. Enjoy!

Love,
Katie // Une Petite Cuisinière

Creamy Lentil Dhal

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This is honestly one of the best things I‘ve ever made. I really really enjoy that on chilly winter days when you want a hot bowl of something but also on warmer days because it also tastes great when it is enjoyed cold and it actually enhances the flavor when kept in the fridge overnight or for several days. This makes it super meal prep friendly. You can just store it and take it to work, school, or Uni whenever you need it. It is like that with every curry or heavily spiced dish, it only gains flavor when left for a day or a few.


So what is dhal?
Dhal is an Indian term that refers to split pulses, such as beans, peas and lentils. These legumes, how you call them in English, are staple foods in Indian cuisine. But dhak is also used to name several dishes, mostly soups. Traditionally there are tomatoes and onions as well as several other spices added. In Asia it usually is eaten with some flatbread or rice. 

Is it good for me?
I love curries. So much. But sometimes you just feel like having something heartier with more substance. Like this lentil dhal. Lentils are packed with protein and fiber but also lots of other vitamins. Plus there’s a good amount of spices in here which makes everything super flavorful. The veggies and potatoes add some more taste and the toppings take it next level. 


What is in this recipe?
So, I am not a traditional Indian, surprise, surprise, so I took a traditional dhal and added a few things.The star of the dish are red lentils. If you really do not like those, I would recommend using split peas. Besides that we have some onion, garlic, ginger, graham masala, curry powder, turmeric, cumin, paprika powder, bell pepper, carrot as a base. We sautée everything and then add vegetable stock. We add in some potatoes that are peeled and cut. I do not think that it is very traditional to add potatoes but I believe that they add an incredible comforting feeling to it and make everything more filling. Plus they add some nice texture. You could also opt for sweet potatoes instead if you prefer but yellow potatoes work a bit better. 

Next come the lentils. I do not pre soak mine or pre cook them because red lentils cook pretty fast. So we add them in after a while and let everything simmer. Once the lentils are soft, in goes some coconut milk. The coconut milk is essential. I would use full fat one since we have a lot of broth and with low fat ones, you won´t be able to achieve that creaminess. While everything simmers for a little, the flavors of the spices will get deeper into the curry and the lentils become a little bit mushy, which tastes so great. 

So that basically is the dhal, but what would it be without toppings? Let´s be honest, toppings take everything next level. We are cutting up a lime, of which we will squeeze the juice on the dhal after serving, garnish the dish with a little (plant based) yoghurt or more coconut milk, some fresh cilantro, sliced up spring onions and if wanted (but really good) some cashews or peanuts for extra crunch and extra tastiness. 

I would recommend to serve it over some rice or with naan bread. With either one you can soak up the liquid and it tastes super delicious!

Is it family friendly?

Yes! It definitely is! Not only that it is very versatile, as you can add in some ground chicken when stir frying the veggies or some grilled prawns on top, when including some animal products but it also it can be made more or less spicy, depending on who eats it. Moreover, it can be kept in the fridge for several days, so every member of the family can take it to school or work. 

I hope that you will enjoy making and eating this dish, and that you will love it as much as I do! It is such a great dish to enjoy all throughout the year, is super healthy and packed with tons of flavors!

Enjoy, 

Katie // Une Petite Cuisinière

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Creamy Lentil Dhal

A super flavorful and warming dinner, that is super easy to make and incredibly delicious and healthy!

Course bowl, dinner, lunch, Main Course
Cuisine Indian
Prep Time 15 Minuten
Cook Time 30 Minuten
Total Time 45 Minuten
Servings 4 servings
Calories 434 kcal

What you will need

Thats what you will need:

For the base:

  • 2 tbsp oil
  • 1 yellow onion
  • 4 cm ginger
  • 2 garlic cloves
  • 1 tbsp graham massala
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 1/2 tsp cumin
  • 1 red bell pepper
  • 1 carrot

The rest:

  • 500 g potatoes
  • 200 g lentils
  • 500 ml vegetable broth
  • 200 ml coconut milk

For servings:

  • some rice
  • some cilantro
  • cut up spring onions
  • yoghurt (plant based)
  • some nuts

How to

That is how it works:

  1. Finely dice uo the onion, garlic and ginger. In a pan heat up the oil. Once hot add the cut up veggies in. Sautee them for 2 minutes and then add the spices and sautee for another 2 minutes.

  2. Peel the carrot. Finely dine it and the bell pepper aswell. Add them to the pot and sautee for 2 minutes. Add the vegetable broth.

  3. Peel the potatoes and cout them into about 2 cm chunks. Once the broth boild, add the potatoes in and let everything cook for 10 minutes. Then add in the lentils and let everything boil for another 10 minutes.

  4. Next pour in the coconut milk and let everything simmer for another 5 minutes.

  5. Once ready, put it into bowls. Garnish with some yoghurt, cilantro, spring onions and cilantro.

  6. Serve and enjoy!

Coconut Curry Lentils

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This is one of my favorite ways to enjoy lentils. In a good and creamy coconut milk, spices, along with some rice, vegetables or bread! A definitely must try! 

When it is rainy outside and you just want some heat and comfort, this is great! It is for days when you don’t want a soup but don’t want meat, just something easy and good. Something as a quick weeknight dinner, that makes you feel awesome, boosts your mood and tastes bomb! The curry lentils are great for this occasion, because ether are super nutritious and packed with flavor and spices. 

A little bit about lentils…

When I made this the first time, I fell in love with it and it made me cook more often with lentils. Lentils are a real amazing food. They are Part of the legume family, along with beans and chickpeas. Lentils, that you can purchase at the supermarkets in Austria are often grown in Austria which makes them a regional product, which is better for the environment since it doesn’t need that much transportation. Moreover, lentils are packed with protein and nutrients! They contain 25g protein per 100g, which is real amazing, that is the same amount as chicken breast contains! They are really easy to cook, basically the same way you cook rice. If you are too lazy too cook them or need them to be done even quicker, you can find some canned ones at the supermarkets too! 

And the other ingredients

The onion and the spices in the beginning, just give the entire dish this kick of flavor. The onion adds the sweetness while the spices heat it up and give the oriental touch. I use dry spices and not curry paste because I believe that it works better with the lentils. To be honest, I have never tried it with curry paste before but if you do want to give it a try I would opt for a red one probably. 

The coconut milk creams up the entire dish and adds richness. I would go for normal canned options and not low fat ones because the flavor is different and it makes it all a little more hearty. Plus it takes it to the next (curry) level. I believe that a real good curry (at least Thai ones) need some coconut milk. The recipe I make is a mix of Thai and Indian, because Indians don’t use coconut milk but the dry spices, and Thai ones use coconut milk and curry paste. So it is a crossover! 

Perfect dish

No matter whether you make this dish for meal prep (because wir works great for that) or prepare it as a vegan Christmas dish or serve it at new year (because it is said that lentils bring money), it is a super delish meal to make. Perfect for friends or family that are vegan, and for those who are not. I hope that you will enjoy it and have a really nice Christmas! 

Enjoy,

Katie

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Coconut Curry Lentils

Comforting, warm, delicious, nutritious. The perfect winter dish, for christmas or new year, for vegan friends, or just to treat yourself! One of the best ways to cook lentils!

Course bowl, dinner, lunch, Main Course
Prep Time 3 Minuten
Cook Time 17 Minuten
Total Time 20 Minuten
Servings 2 servings
Calories 438 kcal

What you will need

  • 1 tbsp Olive Oil
  • 1 white onion
  • 1 tsp turmeric powder
  • 1 tsp paprika powder
  • 1 tsp cinnamon
  • 1 tsp curry powder
  • 120 g red lentils
  • 300 ml vegetable broth
  • 150 ml coconut milk
  • 2 tsp tomato paste
  • 2 tsp harissa paste
  • 1 tsp peanut butter
  • some spinach or kale to stir in optional
  • some cilantro and peanuts to garnish

How to

Thats how it works:

  1. Finely dice up the onion. In a pot heat up the olive oil and add the onion in. Sauté it for a few minutes until it is all glassy. Then add in the spices and let them in cooperate well for about one minute. Next, pour the lentils into the pot and sauté them for a few seconds before you add the vegetable broth. 

  2. Once it boils, reduce it to a medium-low heat and let them simmer for 15 minutes. They should almost be done by now. Add in the tomato and harissa paste, the peanut butter and the coconut milk. Stir everything in until well combined and creamy. I wished, and on hand, stir in some extra spinach or kale.

  3. Place in bowls and garnish with some peanuts, some coriander and a little extra coconut milk. Serve over rice, vegetables or with bread and enjoy!