skish
IT

Roasted sweet potato chaat with tamarind and coriander

Spiced sweet potato with a sweet-sour twist.

  • 35 min
  • 1 serving
  • Vegan
  • Indian cuisine
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Roasted sweet potato chaat with tamarind and coriander

Per serving

Calories
326 kcal
Protein
4.4 g
Carbohydrates
58.1 g
Fat
9.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Sweet potatoes260 g
  • Sunflower oil2 teaspoons
  • Tamarind9 g
  • Cumin2 pinches
  • Cilantro5 g
  • Cayenne pepperto taste
  • Lime juiceto taste
  • Saltto taste

In season: September – February

Method

  1. Heat the oven to 200 °C (conventional). Peel the sweet potatoes and cut them into chunks of about 2.5 cm.
  2. Toss them on a lined baking tray with the sunflower oil in a single layer and roast for 25 minutes, turning halfway, until tender and caramelised at the edges.
  3. Meanwhile dissolve the tamarind in a tablespoon of hot water, mashing it with a teaspoon, and strain; wash, dry and chop the fresh coriander.
  4. Tip the hot sweet potato into a bowl and toss with the tamarind, cumin, chilli powder to taste, lime juice and a pinch of salt.
  5. Finish with the coriander and serve warm.

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