chickpea curry jacket potato

These chickpea curry jacket potatoes make an easy midweek meal or filling lunch packed with lots of flavour, protein and fibre. An easy-to-make vegan lunch. Cook ahead and store in the fridge or freeze potatoes and ingredients separately

chickpea curry jacket potato

Vegan chickpea curry jacket potatoes

These spicy curry sweet potato jackets make a great lunch or evening meal and can be cooked ahead to save time.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine English
Servings 4 people
Calories 276 kcal


  • 4 baking potatoes
  • 1 tbsp coconut oil
  • 1 ½ tsp cumin seeds
  • 1 large onion diced
  • 2 garlic cloves crushed
  • thumb-sized piece ginger finely grated
  • 1 green chilli finely chopped
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp tikka masala paste
  • 2 x 400g can chopped tomatoes
  • 2 x 400g can chickpeas drained
  • lemon wedges and coriander leaves to serve


  • Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
  • Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min, add the onion and fry for 7-10 mins until soft.
  • 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.


Nutritional information

Per serving
276 kcal| fat 9g | saturated 3g | carbs 32g | sugar 12g | fibre,11g | protein 12| salt 0.3g
Keyword curry, Sweet Potato, vegan