eCook Meal
Tikka Masala Quinoa Skillet
with sweet potato, coriander & dried apricots
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.48
for 4 servings · R44.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Coconut Yoghurt needs 170 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Vegetable Stock needs 60 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 12% of packR4.80
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Tikka Masala Tandoori
- Dried Apricots
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cucumber, Dried Apricot, Fresh Coriander, Garlic, Quinoa, Red Onion, Sweet Potato, Tikka Masala Tandoori, Tomato, 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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Tikka Masala Quinoa Skillet?
Chickpeas, Coconut Yoghurt, Cucumber, Dried Apricot, Fresh Coriander, Garlic, Quinoa, Red Onion, Sweet Potato, Tikka Masala Tandoori, Tomato, Vegetable Stock
How many calories does Tikka Masala Quinoa Skillet have?
736 calories
How much fat content does Tikka Masala Quinoa Skillet have?
grams