Vegan chickpea curry jacket potatoes
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to meals when I want something satisfying and wholesome without spending ages in the kitchen. Fluffy baked sweet potatoes topped with a fragrant chickpea curry is comfort food at its finest, and honestly, it costs next to nothing to make. Sweet potatoes are packed with vitamin A which is brilliant for your skin and eyes, plus they're naturally sweet so they pair beautifully with the warming spices. The whole thing comes together in under an hour, and most of that time is just letting the oven do the work for you. It's the kind of dish that tastes like you've spent all afternoon cooking when really you've barely broken a sweat.
Ella x
Ingredients
- 14 sweet potatoes
- 1 tbspcoconut oil
- 1 tspcumin seeds
- 1 largeonion diced
- 12 garlic cloves crushed
- 1thumb-sized piece of ginger finely grated
- 11 green chilli finely chopped
- 1 tspgaram masala
- 1 tspground coriander
- ½ tspturmeric
- 2 tbsptikka masala paste
- 12 x 400g can chopped tomatoes
- 12 x 400g can chickpeas drained
- 1lemon wedges and coriander leaves(to serve)
Detail level
Instructions
- 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.
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