Hearty Curry-Stuffed Sweet Potato

Hearty Curry-Stuffed Sweet Potato

It’s always fun to put a different spin on foods we love (and make THEM love US even more!), and this recipe is a great example. I created it for Healthy Heart month (February) in the Plant-Based Eating Support Network Group, and it was such a hit I thought I would share it on the blog this month.

This curry is full of amazing spices and antioxidant-rich foods, which are great for heart health — but it’s not just the spices! I love this dish served over an antioxidant- and fibre-rich sweet potato (“jewelled yam”). You can, of course, have it with a heart-healthy whole grain instead if you prefer. It’s also lovely served with a spicy chutney, or a homemade quick pickle and Tandoori Tofu, pictured here. I’m also providing my Tandoori Tofu recipe below, in case you want to make a meal of it!

Hearty Curry-Stuffed Sweet Potato

serves 6-8

Ingredients:

  • ½ tbsp black or brown mustard seeds
  • ½ tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tbsp ground turmeric
  • 1 tbsp garam masala
  • 1 onion, chopped
  • 1 bulb garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 2 tbsp curry paste (adjust for preferred spice level)
  • ¼ cup tomato paste
  • ¼ cup + 1 cup + 3 cups water (divided – see directions for details)
  • 1 cup dried yellow split peas, rinsed and drained
  • 3 cups butternut squash, diced
  • 3 cups cauliflower, cut into small florets
  • 1 can chickpeas, drained and rinsed (or approx. 1.5 cups cooked)
  • 1 tsp salt/alternative (to taste)
  • Pepper to taste
  • 1 tbsp lemon juice
  • ½ bunch cilantro, chopped

Directions:

  1. Measure all your dried spices out into one bowl (except the mustard seeds – keep those separate) and prep all your other ingredients so you have them ready to go in the pot.
  2. Heat a large pot over medium heat on the stove, and add mustard seeds. Toast them until they begin to pop. Add the rest of your spices, and toast until they begin to smell fragrant. Watch them carefully so they don’t burn!
  3. Add chopped onion and mix well with the spices. Cook for a couple of minutes, until the onions begin to release some water and becoming translucent.
  4. Add garlic, ginger, curry paste and tomato paste, again mixing well. Add ¼ cup of the water as needed to keep things from burning/sticking.
  5. Now add the split peas along with 1 cup water and give things another good stir. Cook for a few minutes, until the water has reduced somewhat.
  6. Add the squash, cauliflower, chickpeas and salt/alternative* and pepper and mix again. Add the rest of the water, stir, and turn up the heat to bring everything to a boil.
  7. Once boiled, turn heat to low/med-low and let the curry cook for 25-30 minutes, stirring occasionally, until the split peas are soft.
  8. Add lemon juice and adjust seasonings to taste. Just before serving add ½ the cilantro.
  9. Serve over a baked sweet potato (or whole grain) with a side quick pickle or chutney. Garnish with additional cilantro.

Tandoori Tofu

Ingredients:

  • 1 package extra firm tofu, cubed
  • 3 tbsp tomato paste
  • 2 tbsp plain vegan yogurt
  • 2 tsp tandoori spice mix
  • ½ -2 tsp chili powder (use more for a spicy dish; ½ tsp for a mild dish)
  • 1 clove garlic, minced
  • 2 tbsp mango chutney
  • ½ tsp salt/alternative (or to taste)
  • ½ cup water
  • 2 tbsp cilantro/parsley, roughly chopped
  • Cashew cream:
    • ¼ cup cashews
    • ½ cup water

Directions:

  1. Whisk together tomato paste, yogurt, spices, garlic, chutney and salt/alternative and ½ cup water in a medium bowl until well mixed. Set aside.
  2. Heat a large saucepan over medium heat, and when it is hot, add the cubed tofu. Pan fry until the tofu is crispy on all sides. *If you haven’t seen this done before we can talk about it in the class*
  3. Pour the sauce from step 1 into the saucepan with the tofu and bring to a low boil. Turn the heat down and simmer for a few minutes.
  4. Blend the cashews and water in a blender until very smooth and creamy. Add to the sauce, along with the cilantro and stir well. Turn the heat to medium and once again bring to a low boil, then turn heat down to low-medium and cook for another 5-8 minutes, stirring every minute or so, until the sauce is thick and creamy. Adjust seasonings to taste.
  5. Garnish with fresh cilantro/parsley and serve.

Tandoori Spice Mix

Ingredients:

  • 2 tsp ground ginger
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt OR 2 tsp Table Tasty
  • 1/2 tsp cayenne pepper (optional)

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