Curry takes a detour from the traditional rice base, to roasted sweet potato. Loaded with vitamin A and fibers, sweet potatoes are a nutritious and hearty swap for rice that also lend a sweet and somewhat smoky flavor to savory curry.
CURRY STUFF SWEET POTAO
Ingredients
- 4 sweet potatoes
- 1 tbsp Ava Jane’s Kitchen Avocado Oil
- 2 tsp curry powder
- 1 large onion, diced
- 2 garlic cloves, crushed
- 1 thumb-sized piece ginger, finely grated
- 1 green chilli, finely chopped
- 1 tsp garam masala
- 2 tbsp tikka masala paste
- 2 400g can chopped tomatoes
- 2 400g can chickpeas, drained
- 1 cup jackfruit, shredded
- Lemon wedges and cilantro, to serve
Directions
- Preheat oven to 385ºF and prick the sweet potatoes with a fork 3-4 times. Place on a baking tray and roast in the oven for 45 minutes, or until tender when pierced with a knife.
- Add avocado oil to a large saucepan over medium heat. Add the onion and fry for 7-10 mins until softened.
- Stir in the garlic, ginger and green chilli, and cook for 2-3 minutes. Add the curry spice and tikka masala paste and cook for another 2 minutes until fragrant.
- Add the tomatoes and jackfruit and bring to a simmer, then tip in the chickpeas and cook for another 20 mins until thickened.
- Serve the roasted sweet potatoes on four plates, cut open lengthways, with the curry spooned over the sweet potatoes. Add a dash of lemon and garnish with extra jackfruit and cilantro.