The Secret Street

This comforting, nourishing dish is perfect for a cozy dinner. It combines caramelised roasted sweet potatoes with a spiced chickpea coconut curry and a quick homemade cashew “parmesan” on top. It’s 100% plant-based, flavour-packed, and deeply satisfying.

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🍽️ Serves: 2
⏱️ Prep & Cook Time: ~50 min – 1 hour
🌱 Type: Vegan
🌶️ Heat level: Mild to Medium (adjust chilli flakes to taste)

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🛒 Ingredients

For the roasted sweet potatoes:

🥔 2 medium sweet potatoes
🫒 Olive oil
🧂 Salt & pepper

For the chickpea coconut curry:

🧅 1 tbsp olive oil
🧅 1 medium onion, diced
🥕 2 carrots, chopped
🧄 3 garlic cloves, minced
🌶️ ½ to 1 tbsp chilli flakes (adjust to taste)
🌿 1 tbsp cumin
🌿 1 tbsp paprika
🌿 1 tbsp curry powder
🌿 ½ tbsp turmeric
🌿 ½ tbsp ground ginger
🌿 (Optional) 1 tbsp coriander powder
🧆 1 can chickpeas (drained and rinsed)
🥥 1 can full-fat coconut milk
✨ 3 tbsp nutritional yeast
🧂 Salt & pepper to taste
🥬 (Optional) A handful of spinach

For the cashew parmesan:

🥜 30g cashews
✨ 2–3 tbsp nutritional yeast
🧄 ½ tsp garlic powder
🧂 ½ tsp salt

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🔥 Method

1. Roast the sweet potatoes

Preheat your oven to 200°C (fan).
Wash and prick the sweet potatoes with a fork. Place them on a baking tray, drizzle with olive oil, season with salt and pepper, and massage them lightly to coat.

Roast for 40 minutes to 1 hour, until soft and easily pierced with a knife.
Pro tip: About 10 minutes before the end, slice them open lengthwise and roast cut-side up for that gorgeous caramelised finish.

2. Cook the chickpea coconut curry

While the sweet potatoes roast, heat olive oil in a pan over medium heat.
Add onion and carrots. Sauté for 5–8 minutes until softened.

Add garlic and cook for 1 minute. If dry, add a splash more oil.
Stir in the spices: cumin, paprika, curry powder, turmeric, ginger, (optional coriander), and chilli flakes. Toast for 1 minute.

Add chickpeas and stir for 3–5 minutes, then pour in coconut milk and add nutritional yeast. Let simmer for 10 minutes until slightly thickened.

Season with salt and pepper to taste.
(Optional) Add spinach a couple of minutes before the end to gently wilt.

3. Make the cashew parmesan

In a food processor, blitz the cashews, nutritional yeast, garlic powder, and salt until you get a crumbly, parmesan-like texture.

4. Plate and serve

Split open the roasted sweet potatoes if you haven’t already. Spoon over generous helpings of chickpea coconut curry, and top with your homemade cashew parm.
Serve warm and enjoy! 🧡

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💡 Extra Tips

• 🌶️ Like it hotter? Add a dash of cayenne or more chilli flakes.
• 🥄 No food processor? Chop the cashews finely and mix by hand.
• 🧊 Leftovers? Store curry separately in the fridge for up to 3 days.