Mix and match

The Guardian - Feast - - Plant- Based Plates -

Prep Cook Serves 10 min 1 hr 2

2 large sweet pota­toes (about 300g each) Veg­etable oil, for greas­ing

Salad leaves, (op­tional) Gua­camole, to serve (op­tional) to serve

For the curry paste 5cm piece fresh gin­ger, peeled

3 gar­lic cloves, peeled

1 fresh red chilli, destemmed and halved length­ways

Juice of 1 lime 8 sun-dried toma­toes, plus 1 tbsp oil from the jar

30g fresh co­rian­der (leaves and stalks) This is one to freestyle with and try dif­fer­ent flavour com­bos. It works well in the oven or cooked on a bar­be­cue in the sum­mer 40g des­ic­cated co­conut 10g panko bread­crumbs 1½ tsp salt

1 tsp garam masala

1 tsp ground cumin

2 tsp water

To bake the sweet pota­toes, heat the oven to 220C/425F/gas 7, cook for 25 min­utes, then take out of the oven and turn down the heat to 200C/390F/ gas 6. To mi­crowave, prick the sweet pota­toes with a fork, put on a plate and cook on high for 10–15 min­utes, un­til quite soft. Set aside to cool slightly, then score the skins with a sharp knife.

Put all the curry paste in­gre­di­ents into a food pro­ces­sor and whizz to a thick paste.

Cut two squares of foil big enough to wrap the sweet pota­toes in and grease one side with oil. Take half the curry paste and use your hands to en­case one of the pota­toes with a thick layer of paste. Re­peat with the other potato.

Tightly wrap the pota­toes in the foil, put on a bak­ing tray and bake at 200C/390F/ gas 6 for 30 min­utes.

Take the sweet pota­toes out of the oven, re­move the foil and serve with salad leaves and a big spoon­ful of gua­camole, if us­ing.

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