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
Tikka Masala Quinoa Skillet
with sweet potato, coriander & dried apricots
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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 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 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 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!
Frequently Asked Questions
What is the preparation time for Tikka Masala Quinoa Skillet?
The preparation time for Tikka Masala Quinoa Skillet with sweet potato, coriander & dried apricots is between 25 and 40 minutes.
What is the total time required to make Tikka Masala Quinoa Skillet with sweet potato, coriander & dried apricots?
The total time required to make Tikka Masala Quinoa Skillet with sweet potato, coriander & dried apricots is between 45 and 60 minutes.
How many servings does Tikka Masala Quinoa Skillet provide?
4 servings
What are the main ingredients in Tikka Masala Quinoa Skillet?
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
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?
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
How many calories does Tikka Masala Quinoa Skillet have?
736 calories
How much fat content does Tikka Masala Quinoa Skillet have?
grams
Woolies Products in this dish
