READER RECIPE Ve­gan chick­pea curry jack­ets

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recipe ANNA BERRY pho­to­graph EMMA BOYNS

SERVES 4 PREP 15 mins COOK 45 mins EASY V 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

1 Heat oven to 200C/180C fan/gas 6. Prick the sweet pota­toes all over with a fork, then put on a bak­ing tray and roast in the oven for 45 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.

GOOD TO KNOW ve­gan • healthy • low fat • fi­bre • iron • 3 of 5-a-day • gluten free PER SERV­ING 276 kcals • fat 9g • sat­u­rates 3g • carbs 32g • sug­ars 12g • fi­bre 11g • pro­tein 12g • salt 0.3g

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