Vegan curry-crusted sweet potato

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 6.

2 Prick the kumara/sweet potato with a fork and put on a plate. Microwave on high for about 10–15 min until they’re quite soft. (Alternatively, bake in a 220°C/fan 200°C/gas 7 oven for 25 min, then remove from the oven and reduce the heat to 200°C/fan 180°C/gas 6). Set the kumara aside to cool slightly, then score the skins with a sharp knife.

3 Put all the curry crust ingredients plus 2 teaspoons water in a food processor and whiz to a thick paste.

4 Cut 2 squares of foil large enough to fully wrap your kumara and grease one side of each with oil. Using your hands, cover each potato with half the paste to make a thick layer. Tightly wrap the potatoes in their foil squares, then put them on a baking tray and bake in the oven for 30 min.