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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.

27/11/17

Baked Sweet Potato with tikka mushrooms & chickpeas


I love making simple dishes using simple spices but sometimes, when you want the oomph of flavour, it’s great to use ready mixes and pastes. I’ve used Patak’s incredible pastes in the past – so flavourful and easy to use! They recently sent me a few pots of tikka masala and madras curry pastes (thank you!!!) and I decided to make something slightly different – not just curry! This is what’s so great about Indian ingredients and spices, and what I’m trying to do more of – use them in everyday food like salads and jacket potatoes rather than just in curries and daals – they pack in so much flavour and give you that hint of Indian rather than make you feel like you’re having a full-on Indian meal. Enjoy!

Serves 2

2 medium sweet potatoes

for the filling
3 medium mushrooms, thick slices
3 tablespoons chickpeas
½ onion, thin slices
1 tablespoon Patak’s tikka masala paste
1 tablespoon yoghurt
½ teaspoon coriander powder, optional
½ teaspoon cumin powder, option
pinch of turmeric
pinch, ¼ teaspoon salt

apple & coriander chutney
10g coriander
½ small apple, small chunks
½ teaspoon salt
½ teaspoon cumin seeds
1 tablespoon yoghurt
50ml water
handful cashews

Optional garnishings
maple chilli seeds (pg 25 of Saffron Soul)
thinly sliced red peppers or red chillies
coriander leaves

Pierce the sweet potatoes with a fork on all sides and bake them in the oven for 45 minutes at gas mark 7 until soft and cooked.

While the sweet potatoes baking, sauté the mushrooms and chickpeas in a pan with the onion slices on low to medium heat, add the tikka masala paste, yoghurt and the rest of the ingredients. Keep stirring for around 5 minutes. While this is cooking, make the chutney by blending together the chutney ingredients in a high-speed blended until smooth. Taste and add a little more salt if needed (can also add some lime and/ or honey if you like).

When ready to serve, slice the sweet potatoes in half and fill them with the tikka mushroom and chickpea mix. Garnish with maple chilli seeds, red pepper or red chilli slices and coriander leaves. These are all optional – the seeds give a lovely crunch but you can also sprinkle a handful of sesame seeds and coriander.

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