Continuing with the theme of delicious plant-based food, here’s a super hearty, warming recipe that’s perfect for the cooler months — and has a curried twist. This recipe is both gluten-free and vegan. The tandoori spices in this kind of dish was a revelation, and it’s a really delicious dish. It made something that I consume reasonably often taste completely different, and made it quite a comforting meal.
- 3 small sweet potatoes (or two mediums divided)
- 1 can kidney beans
- 1 can cannelloni beans
- 3 garlic cloves, chopped finely
- A handful of dill, chopped finely
- A handful of coriander, chopped finely*
- 1 tsp tandoori spices**
- 1 1/2 tsp chicken or garam masala
- 1 tsp hot smoked paprika
- salt and olive oil
- Optional, to serve:
- 1/2 avocado per portion (1 1/2 total)
- 1 cup mixed green per portion
- A handful of cherry tomatoes
- Add your beans, spices, chopped garlic and herbs to a pot and let them cook and combine. If you prefer a wetter mix instead of a refried beans/paste consistency, add about 1/2 cup of water. Let this cook for about 15 minutes.
- In the meantime, poke your sweet potato, add salt and a drizzle of olive oil and put it in the oven at 200C for 45mins to one hour, depending on their size.
- I chose to serve mine over a bed of mixed greens, with a side of avocado to cool things down and offer a creaminess, as well as some cherry tomatoes. I also made a very simple tahini dressing of lemon juice, tahini and water.
Add your beans, spices, chopped garlic and herbs to a pot and let them cook and combine. If you prefer a wetter mix instead of a refried beans/paste consistency, add about 1/2 cup of water. Let this cook for about 15 minutes.
In the meantime, poke your sweet potato, add salt and a drizzle of olive oil and put it in the oven at 200C for 45mins to one hour, depending on their size.
Again, like last week, I was creating a meal prep here so I divided them up into three glass tupperware containers. I kept this separate from the greens because I wanted to heat this part of the meal up before eating.
I chose to serve mine over a bed of mixed greens, with a side of avocado to cool things down and offer a creaminess, as well as some cherry tomatoes. I also made a very simple tahini dressing of lemon juice, tahini and water.
How does this dish look to you? Would you like to see more things like this, or is there something else you’d like me to serve up?
As always, bilafiya
(well wishes and wellbeing)
Sand Kitchen 
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