Description
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.
Ingredients
Units
Scale
- 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)
Instructions
- 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.
