Masala Stuffed Sweet Potatoes

Preheat the oven to 425°F. Place the coconut milk in the refrigerator to chill. Poke a few holes in the sweet potatoes with a fork, cut them in half lengthwise, and transfer to a baking sheet. Rub each potato with 1 tsp vegetable oil and sprinkle with a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.

Peel and dice the onion. Peel and mince or grate the ginger. Peel and slice the garlic. Roughly chop the cilantro leaves and stems. Chop the cauliflower into bite-sized pieces.

Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the diced onion, minced ginger, sliced garlic, and a pinch of salt. Cook, stirring frequently, until the onion softens, about 3 to 5 minutes.

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

Use a spoon to add only the coconut cream from the can of coconut milk to the saucepan. Cook, stirring occasionally, until the coconut cream has melted, about 2 to 3 minutes. Taste and adjust the seasoning of the tikka masala with salt and pepper.

Once the sweet potatoes are tender, turn right side up and using a fork, mash the flesh just slightly. “Stuff” with cauliflower tikka masala and top with chopped cilantro.