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Baked Sweet Potatoes with Curried Chickpeas and Swiss Chard

Baked Sweet Potatoes with Curried Chickpeas

These silky Baked Sweet Potatoes are packed with tender chickpeas and ribbons of Swiss chard swimming in a cashew-heavy korma-esque sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium-sized sweet potatoes
  • 2 tbsp neutral oil I used canola
  • 1 sweet onion shredded
  • 3 cloves garlic crushed in a garlic press
  • 2 tsp fresh ginger shredded
  • 1 tbsp tomato paste heaping
  • 1 tbsp garam marsala
  • 2 tsp Kashmiri chili powder **
  • 1 (400ml, 14 fl oz) can full-fat coconut milk
  • ½ cup unsalted roasted cashews
  • 2-3 green chilis stems removed
  • 2 (540ml, 19 fl oz) cans chickpeas drained and rinsed
  • 1 bunch Swiss chard finely chopped
  • 1 lime juiced
  • ⅓ cup full-fat yogurt
  • Chili flakes for sprinkling
  • 4 sprigs cilantro to serve

Equipment

  • 1 air fryer optional
  • 1 Large skillet
  • 1 blender or food processor

Method
 

  1. Preheat your oven or air fryer to 400°F. Pierce the sweet potatoes all over with a fork. Place them naked on the middle rack and roast for 1 hour in an air fryer or 1 hour and 15 minutes in the oven. ***
    4 medium-sized sweet potatoes
  2. While the potatoes are roasting, heat the oil in a large skillet. Add the onions and reduce the heat to low. Add a pinch of salt and sauté until the onions are very soft. Stir in the garlic and ginger and sauté a minute or two more.
    2 tbsp neutral oil, 1 sweet onion, 3 cloves garlic, 2 tsp fresh ginger
  3. Add the tomato paste, garam marsala, and Kashmiri chili to the skillet. Sauté for a minute and then stir in the coconut milk. Add the cashews and bring everything to a boil. Reduce to a simmer, cover, and let cook for 10 minutes.
    1 tbsp tomato paste, 1 tbsp garam marsala, 2 tsp Kashmiri chili powder **, 1 (400ml, 14 fl oz) can full-fat coconut milk, ½ cup unsalted roasted cashews
  4. Take the skillet off of the heat and carefully transfer the cashew mixture to a blender or food processor. Add the green chilis and blitz until very smooth.
    2-3 green chilis
  5. Pour the mixture back into the skillet and add the chickpeas. Bring the mixture up to a boil and reduce to simmer. Cover and let cook for 10 minutes.
    2 (540ml, 19 fl oz) cans chickpeas
  6. Remove the cover and stir in the Swiss chard. Continue to stir until it wilts. Taste and season with salt accordingly. Stir in the lime juice and take the curry off of the heat.
    1 bunch Swiss chard, 1 lime
  7. The potatoes should be done by now. Take them out of the oven and carefully split them down the middle lengthwise. Take care not to cut through the skin underneath the potato. Fill the potatoes with the curried chickpeas and top with a dollop of yogurt, a sprinkling of chili flakes, and a sprig of fresh cilantro. Serve immediately.
    ⅓ cup full-fat yogurt, Chili flakes, 4 sprigs cilantro

Notes

** If you don't have Kashmiri chili powder use 1 1/2 teaspoons of sweet paprika and 1/4-1/2 teaspoon of cayenne pepper.
*** Place a baking sheet on the rack under the potatoes to catch any drips. The cook times will result in very soft potatoes. If you would prefer potatoes with a heartier texture, pull the potatoes 15 minutes earlier.