Indian-Style Nachos With Coconut Raita

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your shallot[s]

Chop your coriander finely, including the stalks

Chop your cherry tomatoes in half

Add the sliced shallot to a bowl with the chopped coriander, half of the halved cherry tomatoes (save the rest for later!), the juice of half your lime[s] and a pinch of salt

Give it a good mix up and set aside – this is your tomato salsa

Stack your tortillas, and slice into triangles

Add the tortilla triangles to a tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up, then spread them out and put the tray[s] in the oven for 6-8 min or until lightly browned and crisp – these are your nachos

While the nachos are cooking, boil half a kettle

Drain and rinse your chickpeas

Peel and finely chop (or grate) your ginger and garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped ginger, garlic, curry powder, drained chickpeas and remaining halved cherry tomatoes to the pan and cook for 3-4 min or until the tomatoes have started to soften

Meanwhile, dissolve your vegetable stock mix and the tomato paste in 150ml [200ml] [250ml] boiled water – this is your tomato stock

Once the tomatoes have softened, add the tomato stock to the pan and cook for 2 min further or until thickened slightly

Once thickened, stir through your red chilli relish – this is your chickpea curry

Add your cultured coconut to a bowl with your mint sauce and stir it all together – this is your coconut raita

Slice the remaining lime into wedges