Masala Stuffed Sweet Potatoes

Preheat the oven to 425°F. Place coconut milk in the refrigerator. Poke holes in the sweet potatoes using a fork, and cut potatoes in half lengthwise. Transfer halved sweet potatoes to a baking sheet, rub with 1 tsp (2 tsp) vegetable oil, and sprinkle with salt and pepper. Roast, cut side down, until tender, 25 to 30 minutes.

Peel and dice the onion(s). Peel and mince the ginger. Peel and slice the garlic. Roughly chop cilantro leaves and stems. Chop cauliflower florets into bite-size pieces.

Heat 1 tbsp (2 tbsp) vegetable oil in a medium saucepan over medium heat. Add diced onion, minced ginger, sliced garlic, and a pinch of salt. Cook, stirring frequently, until the onion softens, 3 to 5 minutes. TIP: Use a large pot for the 4 serving meal.

Add cashews, garam masala, and curry powder to the saucepan (pot) and cook, stirring constantly, until fragrant, about 1 minute. Add chopped cauliflower florets, tomatoes, and ½ cup (¾ cup) water and cook, stirring occasionally, until cauliflower is tender, 10 to 12 minutes.

Scoop the coconut cream from the can(s) of coconut milk, and add to the saucepan (pot). Cook, stirring occasionally, until coconut cream melts, 2 to 3 minutes. Taste, and add salt and pepper as necessary. TIP: The coconut cream is the thick, solid cream at the top of the can. After you remove the cream you’ll have coconut water left, which you can keep for your own use.

Once the sweet potatoes are roasted, flip them over and slightly mash the flesh. Top with cauliflower tikka masala and top with chopped cilantro. Tuck in!