My husband—the lucky chap—has travelled all around the world. One of his most beloved countries is India. Whenever we dine at an Indian restaurant in the states, he’ll relate stories of learning yoga in the foothills of the Himalayas and riding in a rickshaw through the crowded streets of Delhi. During his stay, he also studied the Mahabharata and visited the forest where the five pandavas went to gain power through meditation.

Alas, my knowledge of Indian culture is far more limited. It was only a few summers ago that I learned that curry powder is a mix of various spices—and a Western invention to boot! (I had imagined that somewhere out there “curry seeds” were being milled into a delicious spice.) Nonetheless, my curry-addiction is steadfast, and I love to hear my fiancé’s stories. I’m always looking for creative ways to get a flavor—albeit an adapted flavor—of Indian cuisine.

Curried Stuffed Baked Sweet Potatoes

Serves Two

2 large sweet potatoes

½ cup yellow onion, chopped

2 cloves garlic, minced

1 inch. ginger root, minced

1 red bell pepper, chopped

1/3 cup carrot, finely shredded

1 cup greens, finely sliced (I’m using red Chard since I have some left over from this awesome recipe for vegan Korean ssam.)

1 tbsp. and ½ tsp coconut oil, divided

1 tsp. ground cumin

1 tsp. curry powder

½ tsp. paprika

dash of chili powder (optional)

splash of coconut milk to “top” your potatoes (optional)

Cilantro for garnish (optional)

salt and pepper to taste

1. Preheat oven to 400F. Rub ½ tsp. coconut oil over sweet potatoes and poke a few holes in them with a fork. Bake potatoes for 45 minutes to an hour. Remove when potatoes are tender at the center.

2. While you are baking your sweet potatoes, prepare the Indian-style stuffing. Begin by sautéing onion in coconut oil at a medium heat for about three minutes.

3. Add minced garlic and ginger, sautéing for another minute or until fragrant.

4. Add bell pepper and carrot. Turn the heat down to low and allow the onions to caramelize. Stir every few minutes. This process will take about 10 minutes.

5. Add greens and sauté for a minute of so, allowing the greens to wilt just slightly. Mix in spices and remove from heat.

6. Slice potatoes lengthwise and spread apart. Dump a generous portion into each opening and add toppings.

Also by Mary: Vegan Peppermint Cocoa

Southwestern Beet Chips

Vegan Pumpkin Risotto

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Photos: Mary Hood