These Chickpea Curry Stuffed Sweet Potatoes Are a Whole Meal in One
The coconut-chickpea curry filing makes these way more exciting than the typical spuds
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A distant cousin of conventional yellow potatoes, sweet potatoes are famously rich in the antioxidant beta-carotene from which they get their distinct orange hue. Beta-carotene is converted by the body into vitamin A, integral to the maintenance of healthy eyes, skin and mucous membranes. We’ve turned them into an impressive main dish, serving the stuffed sweet potatoes with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving.
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Chickpea Curry Stuffed Sweet Potatoes
- 4 large sweet potatoes
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, diced
- 2 tbsp red curry paste
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1 13.5-oz BPA-free can full-fat coconut milk
- 1 15-oz BPA-free can chickpeas, drained and rinsed
- ⅓ cup water
- 2 cups baby spinach, chopped
- 1 tbsp coconut aminos
- 1 lime, zested and juiced
- ½ cup chopped fresh cilantro, divided
- Preheat oven to 400°F. Prick sweet potatoes all over with a fork, place in a baking dish and roast for 50 minutes.
- Meanwhile, in a medium skillet on medium, heat oil. Add onions and cook until translucent, about 5 minutes. Add curry paste, ginger and garlic and cook for 3 minutes, until fragrant. Add coconut milk, chickpeas and water. Bring to a gentle simmer and cook for 15 minutes, until liquid is reduced by half.
- Stir in spinach, coconut aminos, lime zest and juice and one-half of the cilantro. Cook until spinach has wilted, about 3 minutes.
- Cut along the top of each sweet potato and split open slightly to make room for curry. Divide curry among potatoes and top with remaining one-half of cilantro.