|Sat Fat 7g|
This chickpea curry recipe puts the potato under the flavoursome influence of Indian spices including masala and other fragrant ingredients such as ginger, coconut milk and tomatoes. The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries.
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900g Smooth potatoes (such as Desiree), peeled and cubed
2 onions, peeled and sliced
1 tablespoon sunflower oil
2 garlic cloves, peeled and crushed
1 tablespoon freshly grated ginger
1 tablespoon garam masala
3 tablespoons masala curry paste
1x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
1 x 400g can of reduced fat coconut milk
1 x 100g bag of baby spinach leaves
1 tablespoon freshly chopped coriander
Plain yogurt, to serve
This is a great way of using up your leftover spuds! Serve up as a snack in traditional pizza fashion with a smattering of nutritional toppings including potatoes and broccoli layered on top.
This jacket potato recipe is great for getting through the Sunday Lunch leftover sprouts! Top them with crumbled blue cheese and enjoy.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
A delicious, hot, vegan lunch. Get a taste of jacket potato loaded with spicy chickpeas. Big on flavour but low in fat.