Beef and Sweet Potato Tikka Masala - tender chunks of beef with cubes of sweet potato in a delicious lighter tikka masala sauce.
Beef Tikka Masala with Sweet Potato
I recently grabbed a big pack of some stewing beef when at the grocery store as I wanted to make my delicious Beef and Pearl Barley Stew, with plenty of beef left over a second dish was a must and with some coconut milk that also needed to be used a tikka masala seemed like a must.
I hate wasted food so if I have items to use they often get combined and a new recipe evolves. Hence why you see some delicious sweet potato featured in there too.
Substitute for Sweet Potato
The best substitute for sweet potato is butternut squash, is slightly less starchy, but is a classed as a vegetable so is slightly lower in calories and a speed food too.
You could use some carrot, but I personally think butternut squash or sweet potato is best in this recipe.
Other substitutes for beef
While chicken would definitely be a great addition to this tikka masala, it requires a lot less cooking time that beef, so the best substitute for beef would be something like some stewing lamb or a boneless leg of lamb sliced up into chunks.
With a similar cooking time and a final result that lovely tender meat, it's the best choice if you don't want to use beef.
Can I use light coconut milk?
You will notice I use regular coconut milk rather than light, I just prefer the creamy taste of regular and for the small amount used when it's divided into servings it not much extra calories.
Light coconut milk has a higher water ration, so just doesn't give the same creaminess.
Can Beef and Sweet Potato Tikka Masala be frozen?
Yep it sure can, this dish is perfect for freezing. You can either freeze this in one large container or get some of the handy 2 compartment glass meal prep containers and freeze with your side of choice too.
Then you can just take the container out as you want them and defrost in the fridge and heat in the container in a microwave or oven until heated through.
Sides for Beef and Sweet Potato Tikka Masala
Wondering what sides to serve this with? There are so many options, you could just have one typical side dish or turn this into a complete Indian feast with lots of yummy sides.
Try to keep a bit healthier, I went for this yummy:
some other options are:
or check out my Indian Fakeaway section for other ideas
More Beef Recipes
Looking for some other beef recipes? Check out these:
- THAI RED BEEF CURRY
- RICH BEEF AND PRUNE STEW (INSTANT POT OR SLOW COOKER)
- TUSCAN BEEF CASSEROLE (STOVE TOP OR INSTANT POT)
- EPIC STEAK AND VEGETABLE PIE WITH FILO PASTRY
- OXTAIL STEW (INSTANT POT AND SLOW COOKER)
- ONE POT BEEF STROGANOFF PASTA
- BEEF CELERY ORZO STEW
or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc
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Beef and Sweet Potato Tikka Masala
Beef and Sweet Potato Tikka Masala - tender chunks of beef with cubes of sweet potato in a delicious lighter tikka masala sauce.
Ingredients
- 400g lean stewing beef, raw
- 200g onion, finely chopped
- 2 cloves of garlic, minced
- ½ tablespoon of grated fresh ginger root
- 400g of raw sweet potato, peeled and cubed
- 1 tablespoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of garam masala
- ½ teaspoon of deggi mirch chilli powder
- ½ teaspoon of turmeric
- 400ml of canned crushed tomatoes (or 400ml of passata use an additional tablespoon of tomato paste)
- 1 tablespoon of tomato paste
- ¾ cup (180ml) of chicken stock
- ⅓ cup (80ml) of coconut milk
- salt and black pepper to season
- cooking oil spray
Instructions
- Spray a deep frying pan or pot with some cooking oil spray over a medium high heat.
- Add the onion and a pinch of salt and fry until translucent.
- Add the ginger, garlic, beef and all spices and fry until well coated
- Add in the tomatoes, stock, and tomato paste.
- Bring to a boil and then cover, reduce heat and simmer for 1 hour until beef is tender.
- Add the sweet potato in for the last 30 minutes.
- Stir in the coconut milk until creamy, taste and season as needed with salt and black pepper. If you prefer a looser sauce (you can add in a little more stock)
- Serve with your choice of sides.
- Enjoy!!
Notes
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly.
- Slimming World - 1.5 syns per serving
- WW Green Smart Points - 11 per serving (8 if you use butternut squash)
- WW Blue Smart Points - 11 per serving (8 if you use butternut squash)
- WW Purple Smart Points - 8 per serving
- Gluten Free - use gluten free stock
- Whole30/Paleo - use oil of choice instead of spray oil
SUITABLE FOR FREEZING
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Nutrition Information
Serving Size 1 SERVINGAmount Per Serving Calories 325Total Fat 8.1gSaturated Fat 4gCholesterol 63mgSodium 553mgCarbohydrates 37.2gFiber 8.1gSugar 11.6gProtein 27.5g
This looks great! I'm planning on making it tomorrow. Would I be able to make this in the slow cooker or instant pot? If so do you know if there are any adjustments to be made? Thanks!
Hi chuck can you do this recipe in a pressure cooker??pressure cooker
It has only been tested as per the recipe, but you can certainly give it a go.
Hi Andrea, it has only been tested as per the recipe, but you can certianly give it a try, you may need to reduce the liquid quantities.
Which kind of cocunut milk is the best? The one from the carton that is always a liquid, or the one from the can that seperates into liquid and white solid? Thanks, Louise
You definitely want to use the canned stuff, not carton which is more for drinking and has a much higher water ratio.
Tried this tonight. Really easy to make and absolutely delicious! Thank you!
Hi!
Thanks for sharing this, I’m on the lookout for healthy but flavorful recipes and this looks like one
Can I substitute plain yoghurt for coconut milk? Also, will freshly puréed tomatoes work?
Thanks again!
you can use, fresh tomatoes, or passata is fine too. I am not sure I would substitute the coconut milk for yoghurt though as it has a tendency to split, especially low fat types.
Absolutely delicious. I did brown my beef first but that's a personal preference. The sauce was suberb.