Vegan Chickpea Curry Stuffed Sweet Potatoes

Name: Vegan Chickpea Curry Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 sweet potatoes; 2 can can chickpeas, drained; 2 can canned chopped tomatoes; 1 large onion diced; 2 tbsp tikka masala paste; 1 tbsp coconut oil; 2 clove garlic cloves; 1 piece thumb-sized piece of ginger finely grated; 1 green chilli, finely chopped; 1 1/2 tsp cumin seeds; 1 tsp garam masala; 1 tsp ground coriander; 1/2 tsp turmeric; 1 handful lemon wedges and coriander leaves, to serve

A hearty and healthy plant-based meal featuring tender roasted sweet potatoes filled with a rich, aromatic chickpea curry. Perfect for a cozy weeknight dinner that is both nutritious and satisfying.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

sweet potatoes
4
can chickpeas, drained
2 can
canned chopped tomatoes
2 can
large onion diced
1
tikka masala paste
2 tbsp
coconut oil
1 tbsp
garlic cloves
2 clove
thumb-sized piece of ginger finely grated
1 piece
green chilli, finely chopped
1
cumin seeds
0.5 tsp
garam masala
1 tsp
ground coriander
1 tsp
turmeric
0.5 tsp
lemon wedges and coriander leaves, to serve
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6) or set your air fryer to 200°C. Thoroughly prick the sweet potatoes with a fork, place them on a baking tray, and roast for 45 minutes in the oven (or 50 minutes in an air fryer basket) until the centers are tender when pierced with a knife.

While the potatoes are roasting, heat the coconut oil in a large saucepan over medium heat. Add the cumin seeds and toast for 1 minute until they become fragrant, then stir in the diced onion and sauté for 7-10 minutes until softened and translucent.

Add the garlic, grated ginger, and chopped green chilli to the pan, cooking for another 2-3 minutes. Stir in the tikka masala paste, garam masala, ground coriander, and turmeric, and cook for 2 minutes to release the aromas. Pour in the chopped tomatoes and chickpeas, then simmer for 20 minutes until the sauce has thickened. Season to taste.

Place the roasted sweet potatoes on plates and slice them open lengthways. Generously spoon the chickpea curry into the center of each potato. Serve with a squeeze of fresh lemon and a scatter of coriander leaves.