Vegan chickpea curry jacket potatoes
Serves 4
Easy
Prep:
Cook:
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 flavour
Skip to ingredients
- 4 sweet potatoes
- 1 tbsp coconut oil
- 1 ½ tsp cumin seeds
- 1 large oniondiced
- 2 garlic clovescrushed
- thumb-sized piece of gingerfinely grated
- 1 green chillifinely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp turmeric
- 2 tbsp tikka masala paste
- 2 x 400g can chopped tomatoes
- 2 x 400g can chickpeasdrained
- lemonwedges and coriander leaves, to serve
Nutrition: Per serving
- kcal276
- fat9glow
- saturates3glow
- carbs32g
- sugars12g
- fibre11g
- protein12g
- salt0.3glow
Method
step 1
Heat the oven to 200C/180C fan/gas 6 or if using an air fryer heat to 200C. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or in air fryer basket for 50 mins or until tender when pierced with a knife.
step 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.
step 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. Season.
step 4
Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.
