Baked Sweet Potato Stuffed with Chana Masala Lentils & Cashew Cream
By Rakhee Yadav from Heavenly Vegan Dals & Curries | Serves 2-3 | Prep 15 mins | Cook 60 mins
INGREDIENTS
• 2-3 large sweet potatoes
For the illing
• 2 tbsp oil
• 1 red onion, chopped
• 1 tsp oregano
• 1 red chilli, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato purée
• 1 tsp chana masala
• 5-6 sundried tomatoes, cut into strips
• 8-10 black olives
• 240g (8½oz) tinned brown lentils
• 130g (4½oz) tinned kidney beans
• salt and pepper to taste
For the cashew cream
• 65g (2¼oz) unsalted cashews, soaked for 2 hours
• 1 garlic clove
• 120ml (4l oz) water
METHOD
1 Preheat the oven to 205°C/Gas Mark 6. Line a baking tray with foil.
2 Poke the potatoes with a fork and set them on the baking tray. Bake for 40-45 minutes or until completely cooked through. A knife should slide through easily.
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About Simply Vegan
Say hello to spring with our April issue – it's packed with quick and easy dishes to make in under 30 minutes, as well as delicious dairy-free treats for Mother's Day and Easter. We also bring you the best ethical spring fashion, advice on detoxing your beauty routine and an interview with campaigner and V-Bites founder Heather Mills. Fancy having a go at making your own plant-based cheese? Try out one of our totally doable, 1-hour recipes. Fancy indulging in some vegan junk food? We've rated the best places to grab fried 'chicken' waffles, pizza, burgers and more on a high-street near you. Also this issue: what to do when your loved ones eat meat; why seaweed is our superfood of the moment; PLUS win a two night break with vegan afternoon tea!