Curry takes a detour from the traditional rice base, to roasted sweet potato. Loaded with vitamin A and fibers, sweet potatoes are a nutritious and hearty swap for rice that also lend a sweet and somewhat smoky flavor to savory curry.


Prep: 15 minutes

Total: 1 hour

Serves: 4



4 sweet potatoes

1 tbsp Ava Jane’s Kitchen Avocado Oil

2 tsp  curry powder

1 large onion, diced

2 garlic cloves, crushed

1 thumb-sized piece ginger, finely grated

1 green chilli, finely chopped

1 tsp garam masala

2 tbsp tikka masala paste

2 400g can chopped tomatoes

2 400g can chickpeas, drained

1 cup jackfruit, shredded

Lemon wedges and cilantro, to serve



Preheat oven to 385ºF and prick the sweet potatoes with a fork 3-4 times. Place on a baking tray and roast in the oven for 45 minutes, or until tender when pierced with a knife.

Add avocado oil to a large saucepan over medium heat. Add the onion and fry for 7-10 mins until softened.

Stir in the garlic, ginger and green chilli, and cook for 2-3 minutes. Add the curry spice and tikka masala paste and cook for another 2 minutes until fragrant.

Add the tomatoes and jackfruit and bring to a simmer, then tip in the chickpeas and cook for another 20 mins until thickened.

Serve the roasted sweet potatoes on four plates, cut open lengthways, with the curry spooned over the sweet potatoes. Add a dash of lemon and garnish with extra jackfruit and cilantro.

Easy to download PDF: Curry Stuffed Sweet Potato