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Korma Stuffed Sweet Potatoes with a Garlic Tahini Dressing
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Korma Stuffed Sweet Potatoes with a Garlic Tahini Dressing
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

Stuff your face with these heavenly Korma Stuffed Sweet Potatoes with a Garlic Tahini Dressing. It's easy to make and so, so delicious!

Ingredients
For the Stuffed Sweet Potatoes:
  • 2 sweet potatoes
  • 1/2 onion
  • 1/2 zuchinni chopped
  • 3 mushrooms chopped
  • 1/2 cup corn kernels
  • 1/2 cup peas
  • 1/2 cup broccoli cut small
  • 1/4 cup red capsicum diced
  • 1 400g can tinned tomatoes
  • 2 Tbsp korma paste
  • 1 Tbsp tomato paste
  • 125g can of 4 bean mix
Tahini Garlic Sauce:
  • 1 Tbsp tahini
  • juice of half a lemon
  • 1 clove of garlic
  • pinch of salt
  • 2 Tbsp water to blend
To Serve:
  • fresh coriander optional
  • sprouts or micro greens optional
  • avocado optional
  • fried onions optional
Instructions

  1. Pierce the sweet potatoes with a fork a few times on each side. Bake in the oven for an hour and a half at 180℃ or until they are soft. 

  2. While the sweet potatoes are cooking add the onion, zucchini, mushrooms, corn, broccoli, peas and red capsicum to a fry pan. I used a little water instead of oil to fry them in. (about a tablespoon) Fry for 5 minutes or until onion is slightly soft. 

  3. Then add in the korma paste and mix it around. Add in the tomato paste, 4 bean mix and tinned tomatoes. Cook on medium heat for another 5 minutes. 

  4. Make the tahini garlic sauce by blending all ingredients in a blender or magic bullet until smooth. If you like it more runny, add a little bit more water. 

  5. Once the sweet potatoes are cooked cut them lengthways down the middle and scoop the korma mixture into the middle. 

  6. Top with beansprouts, avocado, coriander, or whatever you desire and drizzle the sauce over the top. Enjoy!