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Chana Masala-Stuffed Sweet Potatoes

with Avocado Raita

Cooking time

35 minutes

Servings

2/4

Calories

660 /serving

This rich and satisfying vegetarian dinner takes inspiration from a classic Indian chana masala. You’ll simmer chickpeas and zucchini in a tomato-based gravy, enriched with masala spices and a hint of fresh mint for freshness. When done you’ll spoon the result over soft-roasted sweet potato halves garnished with a swoosh of cooling avocado-cucumber raita and more fresh mint. This dinner is savoury, a little bit sweet, so delicious and a sheer breeze to make.

We will send you:

  • 450g Sweet potatoes
  • 1 Bunch of mint
  • 1 Cucumber
  • 1 Zucchini
  • 60ml Vegetable demi-glace
  • 213ml Tomato sauce (canned)
  • 540ml Chickpeas (canned)
  • 57g Avocado purée
  • 100g Greek yogurt
  • 8.5g Chana masala spice blend (coriander, cumin, powdered mango, turmeric, paprika, ginger, fenugreek)

Contains: Milk

You will need:

Large pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
18 g
Saturated Fat
3 g
Sodium
1240 mg
Total Carbs
105 g
Sugars
25 g
Protein
24 g
Fibres
23 g
Preparation
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Roast the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise; drizzle with oil and season with ⅓ of the spice blend and S&P. Place the seasoned sweet potatoes on a lined sheet pan cut sides down. Roast in the oven, without turning, 30 to 35 minutes, until softened.
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Mise en place
While the sweet potatoes roast, drain and rinse the chickpeas. Small-dice the zucchini. Small-dice the cucumber. Pick the mint leaves off the stems; roughly chop the leaves.
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Start the chana masala
In a large pan, heat a drizzle of oil on medium-high. Add the zucchini and cook, stirring frequently, 2 to 4 minutes, until softened; season with the remaining spice blend and S&P. Add the chickpeas, tomato sauce and demi-glace. Cook, stirring occasionally, 8 to 10 minutes, until thickened; season with S&P. Add ½ the mint and stir to combine.
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Make the avocado raita
While the chana masala cooks, in a medium bowl, combine the avocado purée, yogurt and cucumber; season with S&P.
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Plate your dish
Divide ½ the avocado raita between your plates and spread out in a circular motion. Top with the sweet potato halves, cut sides up. Spoon the finished chana masala over the sweet potatoes. Garnish the chana masala with a spoonful of the remaining avocado raita and the remaining mint. Bon appétit!