Chickpea curry jacket potato

Get some protein into a vegan diet with this tasty chickpea curry jacket. It’s an

easy midweek meal, or filling lunch that packs a lot of flavours.

• 4 sweet potatoes

• 1 tbsp coconut oil

• 1½ tsp cumin seeds

• 1 large onion, diced

• 2 garlic cloves, crushed

• thumb-sized piece ginger, finely grated

• 1 green chilli, finely chopped

• 1 tsp garam masala

• 1 tsp ground coriander

• ½ tsp turmeric

• 2 tbsp tikka masala paste

• 2 × 400g cans chopped tomatoes

• 2 × 400g cans chickpeas, drained

• lemon wedges and coriander leaves, to serve

1 Heat oven to 200C/180C fan/gas 6. Prick the sweet

potatoes all over with a fork, then put on a baking tray

and roast in the oven for 45 mins or until tender when

pierced with a knife.

2 Meanwhile, melt the coconut oil in a large saucepan

over medium heat. Add the cumin seeds and fry for 1

min until fragrant, then add the onion and fry for 7–10

mins until softened.

3 Put the garlic, ginger and green chilli into the pan, and

cook for 2–3 mins. Add the spices and tikka masala

paste and cook for a further 2 mins until fragrant, then

tip in the tomatoes. Bring to a simmer, then tip in the

chickpeas and cook for a further 20 mins until thickened.


4 Put the roasted sweet potatoes on 4 plates and cut

open lengthways. Spoon over the chickpea curry and

squeeze over the lemon wedges. Season, then scatter

with coriander before serving.

Nutrition per serving

Kcals 276 • fat 9g • saturates 3g • carbs 32g • sugars 12g • fibre 11g • protein 12g • salt 0.3g

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