Stuffed sweet potatoes always make a fantastic meal. Sweet potatoes are cheap, filling, and packed with vitamins and you can get as creative as you want with the stuffing. These roasted sweet potatoes, for example, are stuffed with a warm, spicy curry made from beans, corn, broccoli, and mushrooms and topped with a garlicky tahini sauce. So easy to make and so delicious, you'd never think it's budget-friendly.
Curry Stuffed Sweet Potatoes [Vegan, Gluten-Free]
For the Sweet Potatoes:
- 2 sweet potatoes
- 1/2 onion
- 1/2 zucchini, chopped
- 3 mushrooms, chopped
- 1/2 cup corn kernels
- 1/2 cup peas
- 1/2 cup broccoli, cut small
- 1/4 cup red bell pepper, diced
- 1 14-ounce can tomatoes
- 2 tablespoons korma paste
- 1 tablespoon tomato paste
- 2 cups beans of choice (chickpeas, black beans, etc...), rinsed
For the Tahini Garlic Sauce:
- 1 tablespoon tahini
- Juice of 1/2 a lemon
- 1 garlic clove
- A pinch of salt
- 2 tablespoons water, to blend
- Fried Onions
- Preheat oven to 350°F.
- Pierce the sweet potatoes with a fork a few times on each side. Bake in the oven for about 1 hour 30 minutes, or until they are soft.
- While the sweet potatoes are cooking add the onion, zucchini, mushrooms, corn, broccoli, pea,s and red bell peppers to a frying pan. You can use water or oil. Fry for 5 minutes or until onion is slightly soft.
- Then, add in the korma paste and mix it around. Add in the tomato paste, beans, and canned tomatoes. Cook on medium heat for another 5 minutes.
- Make the tahini garlic sauce by blending all ingredients in a blender until smooth. If you like it more runny, add a little bit more water.
- Once the sweet potatoes are cooked, cut them lengthways down the middle and scoop the korma mixture into the middle.
- Top with bean sprouts, avocado, coriander, or whatever you desire and drizzle the sauce over the top.
This recipe serves two, but there should be enough curry to serve four.