Vegan chickpea curry jacket potatoes

• sweet potatoes↗4
• coconut oil↗1 tbsp tbsp
• cumin seeds↗1 ½ tsp tsp
• large onion↗1

  diced

• garlic cloves↗2

  crushed

• ginger↗thumb-sized piece of

  finely grated

• green chilli↗1

  finely chopped

• garam masala↗1 tsp tsp
• ground coriander↗1 tsp tsp
• turmeric↗½ tsp tsp
• tikka masala paste↗2 tbsp tbsp
• chopped tomatoes2 x 400g can
• chickpeas↗2 x 400g can

  drained

• lemon↗

  wedges and coriander leaves, to serve

Step-by-step instructions

1. 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. 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. 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. 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.