Vegan chickpea curry jacket potatoes

 

• • Prep:15 mins
  • Cook:45 mins
• Easy
• Serves 4

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.

Nutrition: Per serving

Highlight	Nutrient	Unit
	kcal	276
low in	fat	9g
	saturates	3g
	carbs	32g
	sugars	12g
	fibre	11g
	protein	12g
	salt	0.3g

Ingredients

• 4 sweet potatoes
• 1 tbsp coconut oil
• 1 ½ 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 x 400g can chopped tomatoes
• 2 x 400g can chickpeas, drained
• lemon wedges and coriander leaves, to serve

Method

• STEP 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.

• 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.