Vegan Stuffed Sweet Potatoes with Chickpea Curry
Oven-baked sweet potatoes meet chickpeas in a warmly spiced tomato-coconut curry sauce – comforting, packed with fiber, and easy to make.
- Total Time: 60 min
- Yield: 3 servings
Ingredients
- 3 medium sweet potatoes (220–250 g each)
- 1 large onion, red or white
- 2 garlic cloves
- 1 red bell pepper
- 1 can chickpeas, drained – about 1 ½ cups
- 1 can diced tomatoes, 14 oz (400 g)
- ¾ cup + 1 tbsp light coconut milk (200 ml)
- Fresh or frozen spinach (optional)
- 1 ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp garam masala
- ¼ tsp ground turmeric
- ¼ tsp ground ginger (optional)
- 1 tsp salt
- Black pepper
For the Yogurt Sauce
- ½ cup soy yogurt (120 g)
- 1–1 ½ tbsp lime or lemon juice
- ⅛ tsp salt
- ⅛ tsp garlic powder (optional)
For Garnish
- Fresh cilantro
- Sprouts
Instructions
- Preheat the oven to 400°F (200°C) using conventional heat. Wash the sweet potatoes, prick them several times with a fork, place them on a parchment-lined baking sheet, and bake for about 45–60 minutes, until soft.
- Finely dice the onion and bell pepper and mince the garlic. Sauté the onion in a large skillet for 2 minutes.
- Add the garlic and bell pepper with a pinch of salt and sauté for another 4–5 minutes.
- Add the spices (coriander, cumin, garam masala, turmeric, and ginger) and toast for 1 minute. Then stir in the tomatoes and simmer for 4–5 minutes.
- Stir in the chickpeas, coconut milk, and spinach and simmer for 5–8 minutes. Season with salt and pepper, then keep simmering over low heat until the sweet potatoes are done.
- For the yogurt sauce, stir together the soy yogurt, lime or lemon juice, salt, and garlic powder until smooth.
- Slice the sweet potatoes open lengthwise, fill them with the chickpea curry, and top with yogurt sauce and fresh cilantro, if you like.
Notes
Meal prep: The sweet potatoes can be baked ahead, and the filling can be made in advance, too. Both keep in the fridge for 3–4 days – just reheat them in the oven or microwave before serving.