Korma stuffed sweet potatoes with garlic tahini sauce
Prep 30 mins Cook 1 1/2 hours Serves 2
Tahini Garlic Sauce
1 Pierce sweet potatoes with a fork a few times on each side. Bake in the oven for 1 1/2 hours at 180°C or until they’re soft.
2 While sweet potatoes are cooking, add onion, zucchini, mushrooms, corn, broccoli, peas and red capsicum to a frypan and fry in 1 tablespoon of oil for 5 minutes or until onion is slightly soft.
3 Add in the korma paste and mix it around; add tomato paste, four bean mix and tinned tomatoes. Cook on medium heat for another 5 minutes.
4 Make tahini garlic sauce by blending all ingredients in a blender or magic bullet until smooth. If you like it more runny, add a little bit more water.
5 Once sweet potatoes are cooked, cut them length ways down the middle and scoop the korma mixture into the middle.
6 Top with bean sprouts, avocado, coriander, or whatever you desire and drizzle the sauce over the top.
Photography and recipe by Delightful Vegans.