Now this might be a bit weird... but I can tell your now - it's delicious! Ditch the tuna and cheesy beans on your jacket potato, spice it up with curry chickpeas! #veganrecipe #veganmeals #veganmodel #vegan #mealideas
I haven't made this since lockdown and recently I had to return to my vegan cooking skills just to have this again! Usually, with a curry you are have rice but the spice with the potato and the raw skin just tastes different - different in a good way!
This recipe serves 4 so why not try it out with friends or family...
4 Sweet potatoes
1 Diced onion
2 Crushed garlic cloves
Green pepper (if you really want to)
Spices such as; coriander, turmeric, hint of ginger
2 tbsp tikka masala paste
2 cans of chopped tomatoes
2 cans of chickpeas (drained)
Pre heat oven to 200C/180Fan/Gas 6. Prick the sweet potatoes all over and place them on a baking tray, shove them in the oven for 45 mins or to however tender you usually have them.
Put cooking oil in a large saucepan over medium heat. Fry your onion and peppers if you added any.
Then add your garlic, anything like chili peppers or ginger if you really want to show off your cooking skills.
After that, add your spices and tikka masala paste to the saucepan and cook for 2-3 minutes then tip in your tomatoes.
Bring to a simmer (just lower that Low heat) and add your drained chickpeas and cook all together for a further 20 minutes, stirring occasionally, until thickened.
When the time of your potatoes is up, cut them open lengthways, your can add a touch of butter but usually with sweet potatoes you really don't need to. Spoon over your chickpea curry and sprinkle coriander for the final touch.
Thank you guys so much for reading and I hope you enjoyed a recipe as I haven't done one in a long time!
Until next time...