Packed with vitamins, nutrients and brings a smile to your face, perfect for a blue Monday.
Ingredients:
4 sweet potatoes (medium)
1 tbsp Irish rapeseed oil
1 large onion, diced
2 medium carrots (peeled and diced)
1 medium parsnip (peeled and diced)
2 garlic cloves, crushed
thumb-sized piece ginger, finely grated
1 green chilli, finely chopped
3 scallions chopped
2 handfuls of baby spinach
1 tsp ground coriander
½ tsp turmeric
2 tbsp curry paste
2 x 400g can chopped tomatoes
2 x 400g can chickpeas, drained
I bunch fresh coriander
Whipped Feta Ingredients:
200g feta cheese (room temperature)
100g cream cheese (room temperature)
Method:
Heat oven to 180C. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 30 mins or until cooked.
Heat a large saucepan over medium heat, add the onion and fry for 5-6 mins until softened.
Put the garlic, ginger, carrots, and green chilli into the pan, and cook for 2-3 mins. Add the spices and curry paste and cook for a further 2 mins until fragrant, then add the tinned tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Add the spinach and scallions and stir through.
Cut open the cooked sweet potatoes lengthways. Top with the whipped feta and vegetable skin crisps then scatter with coriander before serving.
For the whipped feta – place the feta in a blender and pulse until it’s a crumb, then add cream cheese and mix
