Sweet Potato Loaded with a Creamy Mushroom & Lentil Curry

This baked sweet potato is loaded to the brim! We’re talking a creamy, flavourful mushroom, lentil, and broccoli curry that’s pure comfort, all topped with a fresh tomato and cucumber salsa for the perfect zesty crunch.  

This recipe is a flavour explosion with every bite. 

Ingredients

2 medium large Sweet Potatoes – washed 
Cooking oil (I used olive oil) 
1 medium onion peeled and diced
400g white mushrooms cleaned and sliced
3-4 Dried Red chillies 
1 tbsp (15ml) garlic paste 
2-3 sprigs each fresh thyme and oregano 
1 tsp (5ml) Turmeric powder 
1 tsp (5ml) a Mild Kashmiri Chilli powder 
1 Tbsp Ina Paarman’s Chicken seasoning 
1 can brown lentils 
250ml cashew milk (see notes) 
A small head of broccoli florets blanched in boiling water for 30 seconds and then plunged into a bowl of ice water.  

Simple salsa

2 – 3 Medium Roma tomatoes cut into small square pieces.  

½ Cup of cubed cucumber 

Juice of 1 lemon

Salt to season 

Mix salsa ingredients together 

Microgreens to garnish 

Let’s Cook 

Pre-Heat the oven at 200°

Place the sweet potatoes on a baking tray. 

Rub some oil on the washed and dried sweet potatoes.  

Use a fork and pierce 3 sets of holes one side of the sweet potatoes and then the opposite side.  

Bake in a preheated oven for 40 minutes – 60 minutes depending on the size of the potatoes.  

They are done when a fork or knife slides easily into the centre with no resistance and the skin feels tender to a gentle squeeze. 

Whilst the sweet potatoes are baking, prepare the curry.  

Heat some oil in a medium size pot.  

To the hot oil, toss in the onions and mushrooms.  

Give it a good stir.  Cook until the mushrooms reduce in size and just begin to brown.  

Break in the dry red chillies Add garlic, give it a good mix. 

Throw in the turmeric powder, Kashmiri powder and Ina Paarman’s chicken seasoning. Stir the spices well to incorporate all the flavours. 

Add the lentils – mix well to marry all the flavours 

Add the cashew milk.  Stir well. (if need be add a bit of water if the curry is too thick). 

Simmer for a few minutes until all the flavours are beautifully incorporated. 

Throw in the steamed broccoli. Simmer for a minute or two.  

Taste Test – add salt if necessary.  

When the sweet potatoes have baked.  Slice it  lengthwise in the centre with a knife. Squeeze the ends together to push up the flesh.  

Scoop a generous amount of curry on top of the potato.  

Followed by a few spoonfuls of salsa. 

Garnish with microgreens.  

Serve and enjoy.  

You may have this with a bread of your choice if you like.  

Notes:  

Cashew milk 

1/2 Cup raw cashews

1 cup of hot water.  Blend on high speed until smooth.  

(you can also boil cashews for 10 minutes before blending)