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Sweet Potato and Black Bean Chaat

5 from 1 vote
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Ingredients
  

  • 2 Sweet Potatoes chopped into 1/2 inch rounds
  • 1 tin Black Beans drained
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cinnamon Powder
  • A little Olive Oil
  • 1 tsp Chaat Masala

Mint Chutney

  • 1 tbsp dried Mint Leaves
  • Very Small bunch Coriander
  • 1/2 Cup Yoghurt
  • Squeeze of Lime
  • Salt
  • 1/2 Red Onion
  • 1/2 inch ginger grated
  • 1 Green Chilli
  • 1 Clove Garlic crushed
  • A pinch of Chaat Masala

Date and Tamarind Paste

  • 2 tbsp Date Syrup
  • 1 tbsp Tamarind Paste

Toppings

  • 1/4 cucumber diced
  • A few sprigs Coriander chopped
  • 2 tbsp Sunflower Seeds
  • Handful Pomegranate Seeds

Instructions
 

  • Preheat oven to Gas Mark 6.
  • Add the potatoes to a baking tray and roast in the oven for 30 minutes.
  • Add all the ingredients for the mint chutney to a blender and blend.
  • Add the black beans to a pan with a drizzle of olive oil, chaat masala, cumin, coriander and cinnamon powder and bake for 3-5 minutes over a medium heat.
  • Combine the date syrup and tamarind paste in a small bowl.
  • Dry toast the sunflower seeds in a pan for a minute over a medium low heat and remove from the heat.
  • Combine the sweet potatoes and black beans in a large plate. Pour over the mint chutney and date and tamarind paste. Sprinkle over the toppings.
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