The softest sweet potatoes loaded with spiced curried chickpeas, a dollop of coconut yoghurt, the crispiest shallots and scattering of pomegranate. A belter.
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Serves
4
Sweet Potato
Curry Powder
Shallot
Drained Cooked Chickpeas
Coconut Yoghurt
Spinach
Coriander
Lime
Ginger
Garlic
Pomegranate Seeds
Salt
Black Pepper
Vegetable Oil
Vegetable Oil
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Serves
4
Sweet Potato
Curry Powder
Shallot
Drained Cooked Chickpeas
Coconut Yoghurt
Spinach
Coriander
Lime
Ginger
Garlic
Pomegranate Seeds
Salt
Black Pepper
Vegetable Oil
Vegetable Oil
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Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Place the sweet potatoes on a baking tray and drizzle with olive oil. Season them with a good amount of salt, pepper and 1 tbsp of curry powder. Rub the curry powder into the sweet potatoes and whack in the oven for 1 hour.
Step 3.
Finely slice the shallots and boil them in enough vegetable oil to cover and then cook until golden and crispy. Remove these from the pan, drain the excess oil and cover with a pinch of salt.
Step 4.
In another pan heat a drizzle of olive oil and grate in the ginger, garlic and 2 tbsp of curry powder to create a paste. Add the chickpeas and give them a stir to coat. Next, add the coconut yoghurt, a large handful of spinach and the finely chopped coriander (saving some for garnish). Squeeze in the juice from the whole lime and season to taste. Cook for about 3 minutes, stirring often.
Step 5.
Once the chickpea sauce has been made, cut the baked sweet potatoes in half and generously fill them with the mixture. Sprinkle the remaining coriander and a handful of pomegranate seeds on top. Finally, add a dollop of yoghurt and the crispy shallots then repeat for your MOB. Tuck into this delicious dish! Enjoy!
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Notes (1)
G
Gabby D.
7 months ago
Healthy, vegan banger 🔥
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