What are the main ingredients in Tikka Masala Quinoa Skillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Tikka Masala Quinoa Skillet?

Calories: 736, Carbs: 133 grams, Fat: grams, Protein: 24.1 grams, Sugar: 33.6 grams, Salt: 1974 grams

How do I prepare Tikka Masala Quinoa Skillet?

STOCK, DROP & ROLL!: In a small bowl, combine the diced cucumber, the yoghurt, and seasoning. Set aside for serving. Dilute the stock with 400ml of boiling water. TANDOORI TIME: Once the sweet potato has softened, add the diced onion to the pan. Fry for 2-3 minutes, until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and the tikka masala (to taste), shifting constantly, until fragrant. SWEET TATERS: Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the sweet potato chunks and fry for 6-8 minutes or until starting to soften, shifting frequently. COOKING UP A STORM: When the garlic is fragrant, add the quinoa, the diluted stock, the drained chickpeas, the cooked chopped tomato, and a sweetener of choice (to taste). Mix until fully combined and bring up to the boil. Once boiling, reduce the heat, cover with the lid, and leave to simmer for 15-20 minutes until the quinoa is cooked through, stirring occasionally. On completion, if there is too much liquid remaining for your liking, remove the lid and leave to simmer for a few extra minutes until desired consistency. If there is too little liquid, add an extra splash of water. Season to taste and add any remaining tikka masala if you’d like. DINNER TIME? QUINOA IT!: Bowl up a heaping helping of the tikka masala sweet potato & quinoa. Dollop over the cucumber yoghurt and scatter over the chopped apricots. Sprinkle over the chopped coriander. Well done, Chef!

What should be prepared from my kitchen to make Tikka Masala Quinoa Skillet?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Tikka Masala Quinoa Skillet

Dive into this one pot tikka masala-spiced sweet potato & quinoa skillet of deliciousness! It is elevated with chickpeas, cooked chopped tomato, and fresh coriander. A light cucumber yoghurt is the perfect addition, adding a final flourish to this already amazing dish!

Tikka Masala Quinoa Skillet

with sweet potato, coriander & dried apricots

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Coconut Yoghurt
Cooked Chopped Tomato
Cucumber
Dried Apricots
Fresh Coriander
Garlic Clove
Garlic Cloves
Quinoa
Red Onion
Red Onions
Sweet Potato
Tikka Masala Tandoori
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

SWEET TATERS
Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the sweet potato chunks and fry for 6-8 minutes or until starting to soften, shifting frequently.
STOCK, DROP & ROLL!
In a small bowl, combine the diced cucumber, the yoghurt, and seasoning. Set aside for serving. Dilute the stock with 200ml of boiling water.
TANDOORI TIME
Once the sweet potato has softened, add the diced onion to the pan. Fry for 2-3 minutes, until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and the tikka masala (to taste), shifting constantly, until fragrant.
COOKING UP A STORM
When the garlic is fragrant, add the quinoa, the diluted stock, the drained chickpeas, the cooked chopped tomato, and a sweetener of choice (to taste). Mix until fully combined and bring up to the boil. Once boiling, reduce the heat, cover with the lid, and leave to simmer for 15-20 minutes until the quinoa is cooked through, stirring occasionally. On completion, if there is too much liquid remaining for your liking, remove the lid and leave to simmer for a few extra minutes until desired consistency. If there is too little liquid, add an extra splash of water. Season to taste and add any remaining tikka masala if you’d like.
DINNER TIME? QUINOA IT!
Bowl up a heaping helping of the tikka masala sweet potato & quinoa. Dollop over the cucumber yoghurt and scatter over the chopped apricots. Sprinkle over the chopped coriander. Well done, Chef!

Sweet Potato - 250g
Cucumber - 100g
Coconut Yoghurt - 45ml
Vegetable Stock - 15ml
Red Onion - 1
Garlic Clove - 1
Tikka Masala Tandoori - 10ml
Quinoa - 75ml
Chickpeas - 60g
Cooked Chopped Tomato - 100g
Dried Apricots - 10g
Fresh Coriander - 4g

Download the Recipe

Serves 2

SWEET TATERS
Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the sweet potato chunks and fry for 6-8 minutes or until starting to soften, shifting frequently.
STOCK, DROP & ROLL!
In a small bowl, combine the diced cucumber, the yoghurt, and seasoning. Set aside for serving. Dilute the stock with 400ml of boiling water.
TANDOORI TIME
Once the sweet potato has softened, add the diced onion to the pan. Fry for 2-3 minutes, until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and the tikka masala (to taste), shifting constantly, until fragrant.
COOKING UP A STORM
When the garlic is fragrant, add the quinoa, the diluted stock, the drained chickpeas, the cooked chopped tomato, and a sweetener of choice (to taste). Mix until fully combined and bring up to the boil. Once boiling, reduce the heat, cover with the lid, and leave to simmer for 15-20 minutes until the quinoa is cooked through, stirring occasionally. On completion, if there is too much liquid remaining for your liking, remove the lid and leave to simmer for a few extra minutes until desired consistency. If there is too little liquid, add an extra splash of water. Season to taste and add any remaining tikka masala if you’d like.
DINNER TIME? QUINOA IT!
Bowl up a heaping helping of the tikka masala sweet potato & quinoa. Dollop over the cucumber yoghurt and scatter over the chopped apricots. Sprinkle over the chopped coriander. Well done, Chef!

Sweet Potato - 500g
Cucumber - 200g
Coconut Yoghurt - 85ml
Vegetable Stock - 30ml
Red Onion - 1
Garlic Clove - 1
Tikka Masala Tandoori - 20ml
Quinoa - 150ml
Chickpeas - 120g
Cooked Chopped Tomato - 200g
Dried Apricots - 20g
Fresh Coriander - 8g

Download the Recipe

Serves 3

SWEET TATERS
Boil the kettle. Place a large pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the sweet potato chunks and fry for 8-10 minutes or until starting to soften, shifting frequently.
STOCK, DROP & ROLL!
In a small bowl, combine the diced cucumber, the yoghurt, and seasoning. Set aside for serving. Dilute the stock with 600ml of boiling water.
TANDOORI TIME
Once the sweet potato has softened, add the diced onion to the pan. Fry for 3-4 minutes, until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and the tikka masala (to taste), shifting constantly, until fragrant.
COOKING UP A STORM
When the garlic is fragrant, add the quinoa, the diluted stock, the drained chickpeas, the cooked chopped tomato, and a sweetener of choice (to taste). Mix until fully combined and bring up to the boil. Once boiling, reduce the heat, cover with the lid, and leave to simmer for 20-25 minutes until the quinoa is cooked through, stirring occasionally. On completion, if there is too much liquid remaining for your liking, remove the lid and leave to simmer for a few extra minutes until desired consistency. If there is too little liquid, add an extra splash of water. Season to taste and add any remaining tikka masala if you’d like.
DINNER TIME? QUINOA IT!
Bowl up a heaping helping of the tikka masala sweet potato & quinoa. Dollop over the cucumber yoghurt and scatter over the chopped apricots. Sprinkle over the chopped coriander. Well done, Chef!

Sweet Potato - 750g
Cucumber - 300g
Coconut Yoghurt - 125ml
Vegetable Stock - 45ml
Red Onions - 2
Garlic Cloves - 2
Tikka Masala Tandoori - 30ml
Quinoa - 225ml
Chickpeas - 180g
Cooked Chopped Tomato - 300g
Dried Apricots - 30g
Fresh Coriander - 12g

Download the Recipe

Serves 4

SWEET TATERS
Boil the kettle. Place a large pan, with a lid, over a medium heat with a drizzle of oil. When hot, add the sweet potato chunks and fry for 8-10 minutes or until starting to soften, shifting frequently.
STOCK, DROP & ROLL!
In a small bowl, combine the diced cucumber, the yoghurt, and seasoning. Set aside for serving. Dilute the stock with 800ml of boiling water.
TANDOORI TIME
Once the sweet potato has softened, add the diced onion to the pan. Fry for 3-4 minutes, until soft and translucent, shifting occasionally. In the final minute, add the grated garlic and the tikka masala (to taste), shifting constantly, until fragrant.
COOKING UP A STORM
When the garlic is fragrant, add the quinoa, the diluted stock, the drained chickpeas, the cooked chopped tomato, and a sweetener of choice (to taste). Mix until fully combined and bring up to the boil. Once boiling, reduce the heat, cover with the lid, and leave to simmer for 20-25 minutes until the quinoa is cooked through, stirring occasionally. On completion, if there is too much liquid remaining for your liking, remove the lid and leave to simmer for a few extra minutes until desired consistency. If there is too little liquid, add an extra splash of water. Season to taste and add any remaining tikka masala if you’d like.
DINNER TIME? QUINOA IT!
Bowl up a heaping helping of the tikka masala sweet potato & quinoa. Dollop over the cucumber yoghurt and scatter over the chopped apricots. Sprinkle over the chopped coriander. Well done, Chef!