Name: Vegan chickpea curry jacket potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 4 sweet potatoes; 1 tbsp coconut oil; 1 ½ tsp cumin seeds; 1 large onion diced; 2 garlic cloves crushed; thumb-sized piece of 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

Vegan chickpea curry jacket potatoes

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

1 hr total 15 min prep 45 min cook 4 276 cal

Instructions

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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.
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. 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.