Recipes
vegan
vegan chickpea curry potatoes
By LAKSHITA KESARWANI
⏳ Prep Time: 75 minute
23 Apr 2021
Nutritional Overview
Calories
257 kcal
Protein
12 gm
Carbs
32 gm
Fats
9 gm
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
Method STEP Heat oven to C/C fan/gas . Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for mins or until tender when pierced with a knife. STEP Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for min until fragrant, then add the onion and fry for - mins until softened. STEP Put the garlic, ginger and green chilli into the pan, and cook for - mins. Add the spices and tikka masala paste and cook for a further mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further mins until thickened. Season. STEP 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.
Download your free diet plan
Empower yourself with our expertly crafted diet plan.
