There is nothing quite like a crispy-baked spud and it’s so simple to make. Here, I am turning it into the base of the meal with a lightly spiced chickpea curry. The vegetables and chickpeas are a delight on their own or serve with some mini poppadums. It also makes a great work lunch on a chilly day.
Ingredients
| 4 large | Potatoes (Main) |
| 1 Tbsp | Olive oil |
| 2 Tbsp | Coconut oil |
| 1 | Onion, chopped finely |
| 2 | Garlic cloves, crushed |
| 1 Tbsp | Grated ginger |
| 1 | Leek, thinly sliced |
| 50 g | Tikka masala paste (Main) |
| 1 tsp | Garam masala |
| 1 can | Chopped tomatoes, 400g (Main) |
| 2 cans | Chickpeas, 420g each, drained (Main) |
| 1 | Lime, use the zest only |
| 1 cup | Chopped coriander |
| ½ cup | Greek yoghurt, to serve |
| 1 sprinkle | Coriander, to garnish |
| 4 | Lime wedges, to serve |
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Directions
- Preheat oven to 180C.
- Rub the potatoes with olive oil and prick with a fork. Season with salt, place on to a baking tray and into the oven for 1 hour or until a skewer inserts easily.
- In a heavy-based pot heat the coconut oil. Add the onion, garlic, ginger and leek, cooking for 8 minutes or until softened. Stir through the masala paste and garam masala for 2-3 minutes.
- Add the tomatoes and bring to a simmer. Add the chickpeas and lime continuing to simmer for 20 minutes.
- Season with salt and pepper. Stir through the coriander.
- Remove potatoes from oven. Split open and spoon over the chickpeas. Dollop with some yoghurt and extra coriander leaves, serve with a lime wedge on the side.
