All throughout my childhood, I enjoyed the quintessential “North American” diet. You know, Mac n’ Cheese, chicken fingers, sloppy joes, spaghetti, and grilled cheese. Beyond the occasional trip for Chinese food, I had a pretty ho-hum food experience. And let me just say, a 1/2 inch ball of chicken covered in 2 inches of breading and slathered with an eerily glowing red sauce barely constitutes Chinese food. Sure it’s tasty, but I wouldn’t call it real Chinese. Anyway…
Living in a very small town, predominantly made up of farmers and Mennonites, made it very difficult to experience anything but the familiar. The corner grocery store sold lots of local produce, lunch meat, white bread and the typical packaged goods. Sadly, nothing much has changed… Twenty years later I still live in a small town and I am constantly astonished how only a small selection of products grace the shelves of the International Food section.
It wasn’t until 10th-grade nutrition class did I get to experience food from another culture. I vividly remember the entire class hopping on the bus and traveling 30 minutes to Classic Indian in Waterloo. I was hesitant as the wait staff marched out the samosas, vindaloo, khorma, paneer, dal and naan, and as the beautiful aromas started to invade my nostrils, I knew I had to give it a try. From that moment on I knew I wanted to build a career in food.
This dish is an example of something I wish my mom would have prepared for me as a child. It’s not too exotic, but it’s enough to give a taste of something different. What I love about this recipe is that it’s easy to prepare as a family. It also uses familiar ingredients that kids already love, like Kraft Smooth Peanut Butter (hey, it’s not just for toast!). Just a few tablespoons take this dish from “ok” to “outstanding”… it’s a serious upgrade.Print
This not-so-typical tandoori-inspired dish features spices that would normally be used on chicken or grilled meats, however, in an effort to go meatless, the tandoori spice blend becomes a fragrant and flavour base for the sauce. Peanut butter adds a subtle nutty kick to this dish.
- 1 small onion, diced
- 1 clove garlic, minced
- 2 medium sweet potatoes, cut into 1/2 in cubes
- 2 tbsp Tandoori Seasoning Blend
- 2 tbsp Kraft Smooth Peanut Butter
- 1/2 cup light coconut milk
- 1 cup warm water
- 1 can low-sodium chickpeas, drained
- 1 diced roma tomato
- 2 cups basmati rice (prepared as per package directions)
- To a large non-stick frying pan over medium-high heat add onions and garlic. Cook for 2-3 minutes until tender.
- Add sweet potatoes, Tandoori seasoning and your Kraft Smooth Peanut Butter; stir for 1 minute, or until seasoning becomes fragrant and peanut butter is melted.
- Add coconut milk and cook until sauce is slightly thickened, about 3-5 minutes.
- Add warm water and bring to a boil. Reduce heat to medium and allow to simmer for 10-15 minutes, or until sweet potatoes can be easily pierced with a fork.
- Add chickpeas and tomato. Gentry stir to combine. Continue to simmer 3-5 minutes or until chickpeas are heated through.
- Spoon over cooked basmati rice and serve with a side of garlic naan.
Keywords: Tandoori Sweet Potatoes, Tandoori Sweet Potatoes, Peanut Butter Tandoori
I know it might sound odd to add peanut butter to savoury dishes, but I’ve been doing it more and more these days. From Chicken Satay to Stir-Fry, Kraft Peanut Butter makes it easy for you and your family to make together, stick together.
And just when you thought it couldn’t get any crazier around here (I mean putting peanut butter in this recipe might seem way bizaro to you), I have a burger recipe that also features Kraft Peanut Butter. Say whaaat?! Stay tuned!
For more recipes that celebrate the versatility of Kraft Peanut Butter visit sticktogether.ca.
Disclosure: Although this post has been generously sponsored by Kraft Heinz Canada ULC , the opinions and language are my own.