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