Indian loaded sweet potatoes recipe
Created by The Tesco Recipes team
Make a cheat's biryani with spiced veg to top over baked sweet potatoes. Serve with a generous dollop of Greek yogurt for a low-effort family meal.
See method- Serves 4
- 5 mins to prepare and 20 mins to cook
- 416 calories / serving
Ingredients
- 4 small or 2 large, sweet potatoes
- 1 tbsp vegetable oil
- 2 medium onions, finely chopped
- 1½ tbsp curry powder
- 1 small carrot, chopped
- 1 pepper, chopped
- 100g long grain rice
- 400g tin chickpeas, drained and rinsed
- 200g frozen spinach
- 1 vegetable stock cube, made up to 200ml
- 1 spring onion, thinly sliced
- 4 tbsp Greek-style yogurt
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 416.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 17g
of the Reference intake
Carbohydrate 68.2gProtein 11.0gFibre 13.6g
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Method
- Scrub the sweet potatoes and pierce a couple of times with a fork. Put into the microwave and cook for 10-12 mins until soft. If you don’t have a microwave, you can bake the sweet potatoes for 40 mins.
- While the sweet potatoes are cooking, heat the oil in a saucepan or high-sided frying pan. Cook the onion over a high heat for 2-3 mins until it begins to get a bit of colour. Add the curry powder and cook for 1 min.
- Reduce the heat and add the carrot, peppers, rice, chickpeas and frozen spinach and stir well. Pour over the vegetable stock, stirring well, and bring to a simmer. Cook for 12-15 mins until the rice is cooked and liquid has been absorbed.
- Cut the sweet potatoes open and scrape up the flesh with a fork, if using 2 large potatoes put one half onto each plate. Pile on the cheat’s biryani, scatter with spring onion and serve with a dollop of yogurt, if you like.
- See more Sweet potato recipes
