Vegan chickpea curry jacket potatoes
Meals
Get some protein into a veggie lover diet with this delectable chickpea curry coat. It's a simple midweek feast, or filling lunch that packs a ton of flavor.
Cooking Ingredients
4 yams
1 tbsp coconut oil
1 ½ tsp cumin seeds
1 huge onion, diced
2 garlic cloves, squashed
thumb-sized piece ginger, finely ground
1 green stew, finely hacked
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
2 tbsp tikka masala glue
2 x 400g can hacked tomatoes
2 x 400g can chickpeas, depleted
lemon wedges and coriander leaves, to serve
Cooking Direction
Stage 1
Heat stove to 200C/180C fan/gas 6. Prick the yams done with a fork, then put on a baking plate and dish in the stove for 45 mins or until delicate when penetrated with a blade.
Stage 2
In the mean time, liquefy the coconut oil in a huge pot over medium intensity. Add the cumin seeds and broil for 1 min until fragrant, then add the onion and sear for 7-10 mins until mellowed.
Stage 3
Put the garlic, ginger and green stew into the dish, and cook for 2-3 mins. Add the flavors and tikka masala glue and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a stew, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
Stage 4
Put the cooked yams on four plates and cut open lengthways. Spoon over the chickpea curry and crush over the lemon wedges. Season, then, at that point, disperse with coriander prior to serving.