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.
Prep:15 mins
Serves 4
4 sweet potatoes1 tbsp coconut oil1 ½ tsp cumin seeds1 large onion, diced2 garlic cloves, crushedthumb-sized piece ginger, finely grated1 green chilli, finely chopped1 tsp garam masala1 tsp ground coriander½ tsp turmeric2 tbsp tikka masala paste2 x 400g can chopped tomatoes2 x 400g can chickpeas, drainedlemon wedges and coriander leaves, to serve
STEP 1Heat 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 2Meanwhile, 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 3Put 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 4Put 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.
