Quarantine cuisine doesn’t have to be depressing. Make the most of this extra time at home to sharpen your kitchen skills. Vanika Choudhary, Chef & Founder of Sequel, shares a simple recipe to help you cook up a storm. Bursting with fresh and clean flavours, this dish is a healthier version of the traditional jacket potato, loaded with avocado, cashew cheese and probiotic-rich sauerkraut.
Cook time: 60 minutes
Serves: 4 people
Ingredients:
4 medium sweet potatoes
For the chickpea filling
75 grams chickpeas. Soaked overnight, boiled for 40 minutes
120 gram heirloom tomatoes, pureed
60 gram onion, diced
2 cloves of garlic, minced
5 gram ginger, minced
½ teaspoon freshly grated turmeric
½ teaspoon mustard seeds
½ teaspoon Kashmiri red chilli powder
½ teaspoon cumin powder
15 ml coconut oil
A bunch of parsley, chopped
60 ml water
20 ml lime juice
Salt & pepper to taste
Method:
Pierce the skin of the sweet potatoes and roast at 175-degrees for 45-60 minutes (depending on size)
While the sweet potatoes are roasting , make the filling. Add 15 ml of coconut oil to the pan with garlic, ginger, turmeric, and mustard seeds. Cook the spices on a simmer for 3-4 minutes, until fragrant
Add onions to the spices and sauté until translucent
Add pureed tomatoes, chickpeas, Kashmiri red chilli, cumin powder. Cook for 5 minutes and add water to the mixture. Cook on a gentle heat for another 10 minutes
Turn off the gas. Add lemon juice, freshly chopped parsley
To Serve
About Sequel: Sequel Bistro & Juice Bar is a Mumbai-based restaurant brand that advocates clean and organic eating. The brainchild of founder & chef Vanika Choudhary, Sequel is a truly organic, farm-to-fork, vegan-friendly restaurant brand, offering farm-fresh produce which inspires the nutrient-dense, wholesome and healthy dishes on the menu.