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.
- 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
- 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)
- To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
- 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.
- 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
- 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.
- 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.
- Once the sweet potatoes are done, spoon the white bean mixture over the sweet potatoes. Sprinkle with cilantro and serve.
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.
Nutrition: see the information.
- Calories: 576
- Sugar: 11.4
- Sodium: 1104
- Fat: 13.5
- Carbohydrates: 91.9
- Protein: 28.3
- Cholesterol: 0