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VEGAN CHICKPEA CURRY JACKETS

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FOOD TO DIE FOR - VEGAN CHICKPEA CURRY JACKETS 

 

 

CELEBRATE VEGANUARY WITH THIS TASTY LUNCH 

 

PREP 15 COOK 45 SERVES 4 

  • 4 sweet potatoe

  • 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 tumeric

  • 2 tbsp tikka masala paste

  • 2 x 400g can chopped tomatoes

  • 2 x 400g can chickpeas, drained

  • lemon wedge to serve 

 

 

METHOD 

Heat oven to 200C/180C fan/gas

  1. Prick the sweet potatoes all over with a fork place them on a baking tray and roast in the oven for 45 mins
  2. 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. Season.

  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.

 

TASTY & SIMPLE ....

 

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