A delicious loaded curry sweet potato dish featuring sweet potatoes, chickpeas, and a medley of spices simmered in coconut milk. Topped with a fresh basil chimichurri, this dish is both hearty and healthy.
1: Preheat oven to 400ºF.
2: Wash and dry the sweet potatoes. Poke a few times all around to let steam out while cooking and bake for 1 hour or until a fork or knife pokes through the skin with no resistance.
3: Meanwhile, chop and sauté onion, pepper, and tomato for the curry.
4: Add in curry powder, chickpeas, spices, and coconut milk, and stir to combine. Let simmer for 10 minutes on med-low heat.
5: Set aside.
6: Add all chimichurri ingredients to a small bowl and mix to combine.
7: Serve on top of the baked potato and curry and enjoy.
