Chickpea Curry Stuffed Sweet Potato
Ingredients
Sweet potato
- 2 medium-sized orange sweet potatoes
- 2-3 tbsps plant-based yogurt
- 2-3 tbsps roasted peanuts
- Fresh coriander
Chickpea curry
- 1 can chickpea, drained
- Half red onion, finely chopped
- 1/4 thumb-sized ginger, finely minced
- 1 tomato, finely chopped
- 1 tbsp tomato paste
- 2 tsps ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground cayenne pepper (optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 cup water
- Coconut oil for cooking
- Salt and pepper to taste
Preparation
Preheat oven to 200 Celsius
Bake sweet potatoes in the oven for 40-50 minutes until tender and nicely caramelized, cooking time varies depending on size
While the sweet potato is baking, heat up a pan on medium-high heat
Sauté ginger and onion until fragrant
Add in all the spices and turn the heat down to low, continue to sauté for around 3-5 minutes to bloom the spices
Add in chopped tomatoes, continue to cook on medium heat until tomatoes start breaking and forming the curry paste
Add in water to bring the paste into your curry sauce and more water if needed
Add in chickpeas, stir to combine and season
Allow baked sweet potato to cool down before assembling
To assemble, cut sweet potato open to make a pocket
Stuff with chickpeas, yogurt and garnish with crunchy peanuts and fresh coriander
Tips
This dish is great for meal prepping
