Vegan Chickpea Curry Jacket Potatoes by Good Food

Ingredients

• 4 Sweet potatoes
• 1 Large onion, diced
• 2 Garlic cloves, crushed
• Thumb-sized piece Fresh ginger, finely grated
• 1 Green chilli, finely chopped
• 2 x 400g can Chopped tomatoes
• 2 x 400g can Chickpeas, drained
• 1 tbsp Coconut oil
• 1 ½ tsp Cumin seeds
• 1 tsp Garam masala
• 1 tsp Ground coriander
• ½ tsp Turmeric powder
• 2 tbsp Tikka masala paste
• To taste Salt
• To taste Black pepper
• To serve Lemon wedges
• To serve Fresh coriander leaves

Instructions

1. Preheat your oven to 200°C (180°C fan/Gas 6) or your air fryer to 200°C. Thoroughly wash and scrub the sweet potatoes, then prick them all over several times with a fork.
2. Place the pricked sweet potatoes directly onto a baking tray if using the oven, or into the air fryer basket. Roast in the oven for 45-60 minutes, or in the air fryer for 50-60 minutes, until they are very tender when pierced with a knife and the skin is slightly crisp.
3. While the potatoes cook, prepare the curry. Heat the coconut oil in a large saucepan or deep skillet over medium heat until melted and shimmering.
4. Add the cumin seeds to the hot oil and fry for about 1 minute, stirring constantly, until they become fragrant and start to pop slightly.
5. Stir in the diced onion and cook for 7-10 minutes, stirring occasionally, until it has softened and turned translucent.
6. Add the crushed garlic, finely grated ginger, and finely chopped green chilli to the pan. Cook for an additional 2-3 minutes, stirring frequently, until fragrant.
7. Stir in the garam masala, ground coriander, and turmeric powder, along with the tikka masala paste. Cook for a further 2 minutes, stirring well, allowing the spices to toast and release their aromas. If the mixture seems too dry, a splash of water can be added to prevent burning.
8. Pour in the two cans of chopped tomatoes. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
9. Add the drained chickpeas to the simmering curry. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes, stirring occasionally, until the curry has thickened to your desired consistency and the flavors have melded.
10. Taste the curry and season generously with salt and pepper as needed. Remove from heat.
11. Once the sweet potatoes are cooked, place one on each of four plates. Carefully cut each sweet potato open lengthwise down the middle, creating a cavity.
12. Spoon a generous amount of the warm chickpea curry over the opened sweet potatoes. Squeeze fresh lemon juice from a wedge over each serving and scatter with fresh coriander leaves before serving immediately.