Loaded Curry Sweet Potato
Serves 215 mins prep60 mins cook
A delicious loaded curry sweet potato dish featuring sweet potatoes, chickpeas, and a medley of spices simmered in coconut milk. Topped with a fresh basil chimichurri, this dish is both hearty and healthy.
0 servings
What you need
tsp dried thyme
clove garlic
tsp red chili flakes
can coconut milk
tbsp apple cider vinegar
tbsp olive oil
tbsp curry powder
cup fresh basil
Instructions
1: Preheat oven to 400ºF. 2: Wash and dry the sweet potatoes. Poke a few times all around to let steam out while cooking and bake for 1 hour or until a fork or knife pokes through the skin with no resistance. 3: Meanwhile, chop and sauté onion, pepper, and tomato for the curry. 4: Add in curry powder, chickpeas, spices, and coconut milk, and stir to combine. Let simmer for 10 minutes on med-low heat. 5: Set aside. 6: Add all chimichurri ingredients to a small bowl and mix to combine. 7: Serve on top of the baked potato and curry and enjoy.View original recipe