Chana Masala Stuffed Sweet Potatoes with Coconut Yoghurt

1. Preheat oven to 200°C. Prick the sweet potatoes with a fork and place on a baking sheet. Roast until tender and the skin is crisp.
2. While the sweet potatoes cook, add the coconut oil to a medium pan over medium heat. Stir in the onions and cook until they begin to soften, about 5 minutes. Add Shemin’s Curry Paste with a splash of water, then let the spices cook for about 2 more minutes.
3. Add the tomato paste, tin tomatoes and bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
4. Add the chickpeas, coconut milk and half the fresh coriander, then continue to simmer for 10 minutes. Taste and adjust seasonings if needed.
5. Whilst this is cooking, make your coconut yoghurt by mixing together the desiccated coconut, yoghurt, cumin seeds and fresh mint. Season with salt to taste.
6. To serve, slice open the sweet potatoes and scoop a healthy portion of the chana masala into each. Top with a dollop of coconut yoghurt and garnish with the rest of the chopped coriander and pomegranate seeds.

TIP: If you have leftovers, they work hot or cold, so it’s perfect for bringing to lunch. You can even try it with a fried egg on top!