It’s a dish that feeds the body and soothes the soul, proving that vegan cuisine can be both satisfying and deeply flavoursome. So get your ingredients together and prepare to revel in the simple yet profound pleasures of a meal that’s as good for the palate as it is for the planet.
Ingredients:
- 4 sweet potatoes
- 1 tablespoon coconut oil
- 1 ½ tsp cumin seeds
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- Thumb-sized piece of 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 cans of chopped tomatoes
- 2 x 400g tin chickpeas, drained
- Lemon wedges and coriander leaves, to serve
Method of cooking:
Preheat the oven to 200°C.
Pierce the sweet potatoes with a fork, then place on a baking tray and bake for 45-50 minutes or until tender.
While the potatoes are baking, heat the coconut oil in a large frying pan over a medium heat.
Add the cumin seeds and cook for a minute until fragrant.
Add the diced onion and cook until soft and translucent.
Stir in the crushed garlic, grated ginger and finely chopped green chilli. Cook for a further minute.
Add the garam masala, ground coriander and turmeric. Cook for a few minutes until the spices are well combined.
Stir in the tikka masala paste, chopped tomatoes and chickpeas. Bring to the boil and cook for 20 minutes, stirring occasionally.
When the sweet potatoes are ready, split them open and fluff up the inside with a fork.
Pour the chickpea curry over the sweet potatoes.
Serve with a squeeze of lemon juice and a sprinkle of fresh coriander leaves.
