This super tasty jacket sweet potato chickpea curry is the perfect Indian dish to help you refuel after a demanding workout. Creamy chickpea curry tastes so good piled into a baked sweet potato. You can top it off with cashews, red chillies and a sprinkle of coriander for a plant-based, Indian fusion, if you like.
To make this complete meal, you will require….
Ingredients
- 4 Sweet Potatoes
- 1 tbsp. Coconut Oil
- 1 ½ tsp. Cumin Seeds
- 1 large Onion, diced
- 2 Garlic cloves, crushed
- 1-inch piece Ginger, finely grated
- 1 Green Chilli, finely chopped
- 1 tsp. Garam Masala
- 1 tsp. Ground Coriander
- ½ tsp. Turmeric
- 2 tbsps. Tikka Masala paste
- 2 cans Chopped Tomatoes
- 2 cans Chickpeas, drained
- Lemon wedges and Coriander leaves, to serve
Method
- Heat oven to 200°C or Gas mark 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
- Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 minute until fragrant, then add the onion and fry for 7-10 minutes until softened.
- Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins.
- Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes.
- Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
- Put the roasted sweet potatoes on plates and cut open length wise. Spoon over the chickpea curry and squeeze over the lemon wedges.
- Season, then garnish with coriander leaves on top before serving.