Whenever I have an amazing meal at a restaurant, I always get an itch to recreate it. Sometimes I’m successful (My version of Kindfood’s Buddha bowl is almost spot on!) and other times not so much. I once tried to make a Cajun beans and rice dish I had at Jambalaya, and it was pretty terrible.
Luckily my most recent copycat recipe falls into the first category. I recreated the coconut curry chickpea stuffed sweet potato that I had at Veg Out back in April and I was really happy with how mine turned out. If you’re a fan of sweet potatoes and coconut (and who isn’t?), you’ll love this dish too!
- 2 medium round-shaped sweet potatoes
- 1 tsp olive oil
- ½ small yellow onion, diced
- 1 cup cooked chickpeas
- 2 cups chopped kale
- 1-2 tsp curry powder (I used Bolst's curry powder)
- 1 tsp ground coriander
- ½ cup canned full fat coconut milk
- A good pinch of salt
- Preheat the oven to 400°F.
- Wash and dry your sweet potatoes, then pierce them in a few places with a fork and place them in the oven on a baking sheet. Bake for about 45 minutes to an hour, or until soft but not quite fully baked.
- Make a 2 inch slit at the top of each sweet potato and scoop out the insides into a bowl, leaving about a centimeter of flesh attached to the skin inside. Use a fork to mash up the scooped out flesh, then put it to the side.
- In a medium sized pan heat up the olive oil, then add the onion and reduce heat to low. Cook until the onion has softened. Add the chickpeas and kale to the pan and cook until the kale has wilted. Then add the curry powder, ground coriander, salt, coconut milk, and the scooped out sweet potato flesh. Mix to combine.
- Use a spoon to stuff the mixture back into the sweet potatoes, then pop them back in the oven for about 15 minutes.
What is your favourite stuffed vegetable?
What is your favourite way to cook with curry powder?