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

 

Ingredients:

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

 

Instructions:

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.

Easy to download PDF: Curry Stuffed Sweet Potato