White Bean Masala Smothered Sweet Potato

• Produce

  • 1/3 cup Cilantro, packed leaves
  • 1 Cilantro
  • 1 clove Garlic
  • 1 2 inch piece Ginger
  • 2 cups Kale, packed and shredded
  • 2 Sweet potatoes, large
  • 1 cup Tomatoes
  • 1 Yellow or white onion, small

• Canned Goods

  • 1/2 cup Coconut milk, whole
  • 2 tbsp Tomato paste
  • 1/2 cup Vegetable broth, low-sodium

• Baking & Spices

  • 1 1/2 tsp Coriander seeds
  • 2 tsp Garam masala
  • 1 tbsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tsp Olive oil
  • 2 tbsp Peanut oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin seeds

• Other

  • 2 cups Cannellini beans (drained and rinsed if using canned
  • 1/8 to 3 teaspoons red peper flakes (see note

Found on naturallyella.com

Description

Directions

• To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
• In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Measure ⅓ cup of the paste and save the rest for later use.
• Preheat oven to 400˚F. Scrub the sweet potatoes and slice in half. Toss with olive oil and salt. Place cut-side down on a sheet tray covered with parchment paper and roast until tender, 30 to 40 minutes depending on the size of the potatoes
• Heat a dutch oven over medium heat. Add the olive oil followed by the minced onion. Stir and cook until the onions are translucent, 5 or so minutes. Stir in the garlic and cook for a minute more.
• Stir in masala paste, cooking for a minute, then add crushed tomatoes, coconut milk, and vegetable broth. Bring to a boil, reduce to a simmer, and add the beans. Cook for 5 minutes then add the shredded kale, cooking for another 5 minutes or so until the kale has wilted.
• Once the sweet potatoes are done, spoon the white bean mixture over the sweet potatoes. Sprinkle with cilantro and serve.

Nutrition