Print

White Bean Masala Smothered Sweet Potato

White Bean Masala Smothered Sweet Potatoes | http://naturallyella.com
Print Recipe

★★★★★

5 from 4 reviews

A well-round vegan meal that relies on a flavorful homemade masala paste. The paste can be made in an extra large batch and frozen for a few months making this recipe easy to throw together for a weeknight dinner.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Main Course

Ingredients

Scale

Masala Paste

  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons coriander seeds
  • 2 inch piece of ginger (peeled and minced)
  • 1/8 to 3 teaspoons red peper flakes (see note)
  • 1 tablespoons smoked paprika
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 2 tablespoons peanut oil (or other nut oil)
  • 2 tablespoons tomato paste
  • 1/3 cup packed cilantro leaves

Sweet Potatoes

  • 2 large sweet potatoes
  • 1 teaspoon olive oil

White Bean Masala

  • 2 teaspoons olive oil
  • 1 small yellow or white onion ((150g) minced)
  • 1 clove garlic (minced)
  • 1 cup crushed tomatoes
  • 1/2 cup whole coconut milk
  • 1/2 cup low-sodium vegetable broth
  • 2 cups cannellini beans (drained and rinsed if using canned)
  • 2 cups packed and shredded kale (2 ounces)
  • Cilantro (for serving)

Instructions

  1. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
  2. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Measure ⅓ cup of the paste and save the rest for later use.
  3. Preheat oven to 400˚F. Scrub the sweet potatoes and slice in half. Toss with olive oil and salt. Place cut-side down on a sheet tray covered with parchment paper and roast until tender, 30 to 40 minutes depending on the size of the potatoes
  4. Heat a dutch oven over medium heat. Add the olive oil followed by the minced onion. Stir and cook until the onions are translucent, 5 or so minutes. Stir in the garlic and cook for a minute more.
  5. Stir in masala paste, cooking for a minute, then add crushed tomatoes, coconut milk, and vegetable broth. Bring to a boil, reduce to a simmer, and add the beans. Cook for 5 minutes then add the shredded kale, cooking for another 5 minutes or so until the kale has wilted.
  6. Once the sweet potatoes are done, spoon the white bean mixture over the sweet potatoes. Sprinkle with cilantro and serve.

Notes

Tips & Tricks: Make the masala paste ahead of time to make this dish even easier. The paste freezes well and will last for a few months.

Stock up: get the pantry ingredients you will need: vegetable broth, crushed tomatoes, white beans

Nutrition: see the information.

Nutrition

Find it online: https://naturallyella.com/white-bean-masala/