
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.
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.
For extra creaminess, add a dollop of coconut yogurt on top before serving. If you prefer a milder curry, remove the seeds from the green chilli before chopping. This curry also freezes well, making it a great option for meal prep.




