Brilliant for meat free Mondays or for entertaining vegetarian or vegan guests, you will love this Mediterranean style dish, even if you’re the biggest meat eater. This dish is perfect for lunch or dinner and takes less than half an hour to make.
Ingredients:
4 sweet potatoes
1 tbsp oil
1 ½ tsp cumin seeds
1 onion
2 garlic cloves
1 thumb sized piece of ginger
1 green chilli
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
2 tbsp tikka masala paste
2x 400g chopped tomatoes
2x 400g chickpeas
Lemon wedges
Method:
Heat your oven to 200c.
Prick the sweet potatoes with a fork and then put them on a baking tray and roast in the oven for 45 minutes.
While the potatoes are cooking, melt the oil in large saucepan over a medium heat, add the cumin and fry for a minute until fragrant. Add the onion and fry for around 10 minutes until soft.
Put the garlic, ginger and green chilli into the pan and cook for 2-3 minutes. Add the spices and tikka masala paste and cook for a further two minutes, then tip in the tomatoes. Bring to a simmer then tip in the chickpeas and cook for a further twenty minutes until you’ve created a thick sauce.
Once the potatoes have finished cooking, put them on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Add remaining lemon as decoration and serve.
