Recipe: Chickpea Curry Jacket Potatoes

Ingredients

(serves 2)

2 sweet potatoes
1 tbsp coconut oil
1 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
Pinch of black pepper
2 tbsp tikka masala paste
1tbsp nutritional yeast (optional)
Handful of spinach
1 x 400g can chopped tomatoes
1 x 400g can chickpeas, drained
(You can also use lentils if you’d prefer)
lemon or lime wedges

Directions

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.
   
4. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes.
   
5. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Stir in the nutritional yeast and spinach if you are using them, allow the spinach to wilt, then season with salt and black pepper to taste.
   
6. Put the roasted sweet potatoes on plates and cut them open lengthways. Spoon over the chickpea curry and squeeze over the lemon/lime wedges.