Vegan Sweet Potato Curry Nuggets with Tangy Yogurt Sauce (gluten-free / can be made oil-free)
Sometimes, something quick, delicious and crowd-pleasing that can be prepped ahead of time (and in this case even frozen!) and that allows us to throw dinner together like it's our day job is essential to retaining even some of our sanity.
Every time we bake sweet potatoes or squash, we throw in extra just to be able to make these little wonders.
These sweet and comforting nuggets are a staple to us, not only because they are super easy to make, but also because they are highly customizable and can even be turned into a full size burger if the mood strikes (or if you just can't be asked to make smaller nuggets!).
The "dough" I use to create these is gluten-free (if you choose gluten-free oats or another gluten-free cereal in flake form such as millet or quinoa) and oil free. There is an option to add oil when cooking the nuggets, especially if you decide to cook them in a frying pan. But they will crisp up nicely regardless if you bake them in the oven with no added oil.
We enjoy them best with curry spices, but the sky's the limit when it comes to how you season these crunchy little morsels. If you prefer herbs, garlic powder, a cajun spice blend or any other kind of spice mix, there's no reason they shouldn't still turn out delicious.
Serve these alongside a tasty salad or with some steamed vegetables for an amazing meal that even kids will love.
The tangy yogurt sauce pairs particularly well with the sweet and spicy flavours of these nuggets!
Recipe - Vegan Sweet Potato Curry Nuggets with Tangy Yogurt Sauce
For the nuggets:
2 cups cooked (ideally baked, but boiled will work too, with perhaps a little more dried ingredients) and mashed sweet potato (and/or squash!)
3 teaspoons curry powder (or other herbs and spices)
1/2 teaspoon salt
1/4 cup corn starch
3/4 cup porridge oats (gluten-free if necessary or other cereal flakes such as quinoa or millet)
3/4 cup instant polenta + more for coating
For the Tangy Yogurt Sauce:
1 heaping teaspoon tahini
Juice of 1/2 a lemon
pinch of salt
2 heaping tablespoons soy (or other dairy free, plain yogurt)
1/2 teaspoon dried (or 1 teaspoon fresh) mixed herbs including chives, parsley, etc.
1 teaspoon agave syrup (or other liquid sweetener)
Making the nuggets:
Using a wooden spoon, mix together the sweet potato (and/or squash) puree, the spices and the salt until well combined.
Add in the corn starch and mix until smooth
Fold in the oats (or other flakes) and mix well
Add in the polenta. Once everything is combined, the mix should have the consistency of cookie dough.
Spoon out a small amount of the dough and use your hands to create a nugget (alternatively, use this mix to make large burger patties), roll in the additional polenta (which is used in place of breadcrumbs here) and repeat until you've gone through all the dough
At this stage, you can place your nuggets in a container (think tupperware) and freeze the entire batch, or only what you're not going to eat on that day.
To cook, arrange the nuggets on a metal baking dish or tray and bake in the oven on gas mark 7 (220°C) for 20-25 minutes or until golden. You can coat them in a little oil prior to cooking if you want them to be extra crispy. OR, heat up a little oil in a frying pan on medium heat and add in the nuggets once the oil is hot. Leave them on for 3 minutes or so before flipping them to cook the other side.
Serve hot, with a salad or some veggies and a dipping sauce.
Making the yogurt sauce:
In a small bowl, mix together the tahini, lemon juice and salt until well combined
Add in the yogurt
Fold in the mixed herbs
Incorporate the agave syrup
I hope you enjoy this simple but satisfying recipe. If you make it, let me know how it went!