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.
Notes
Nutritional information
Per serving 276 kcal| fat 9g | saturated 3g | carbs 32g | sugar 12g | fibre,11g | protein 12| salt 0.3g