Chana Masala Loaded Sweet Potato Jackets
A beautiful combination of Indian spices and creamy coconut milk. This dish is a 2 in 1 that can be chopped and changed to your hearts content. We love these mildly spiced chickpeas loaded into a soft and sticky sweet potato jackets on a chilly autumnal night.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat your oven to 200C/180C fan. Wash the sweet potatoes and place them onto a baking sheet. Rub with oil and a pinch of salt. Pop them into a hot oven to roast for 35-40 minutes until soft all the way through and crispy on the outside.
Step 2
While the sweet potatoes are cooking, place a medium size pan on a medium heat and add the remaining oil. Once hot, add the sliced onion and sweat for 5-6 minutes until slightly caramelised. Now add the curry paste and cook for a further 2-3 minutes, coating the onions well. Now add the tins drained chickpeas, season with a little salt and stir well before adding the coconut milk. Bring to a simmer and allow to reduce by a third.
Step 3
Once the sweet potatoes are cooked, remove from the oven, make a slit along the top and open them out slightly before transferring to plates. Heat the chana masala through (if needed) before adding the baby spinach. Allow to wilt slightly before loading your sweet potatoes high with the chana masala. Crumble the feta (if using) evenly between the 4 sweet potatoes and serve.
- Ingredients
- Based on 4 servings
-
3 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Onion, finely sliced 1x Sainsbury's Onions Loose -
200g Feta 1x Sainsbury's Greek Feta Cheese 200g -
4 Sweet Potatoes 4x Sainsbury's Sweet Potatoes Loose -
140g Curry Paste 1x Patak's Korma Paste Pots 2 x 70g -
2 tins Chickpeas, drained and rinsed 2x Sainsbury's Chickpeas in Water 400g (240g*) -
100g Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
165g Coconut Milk 1x Tropical Sun Coconut Milk Mini 165g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g