Plant-Based Chickpea Masala Loaded Sweet Potato Fries

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then boil half a kettle

Cut your sweet potato[es] (skin on) into fries

Add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 20 min or until the fries are tender and starting to crisp

While the fries are cooking, peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add half the diced onion (you'll use the rest later!) with a pinch of salt and cook for 4-5 min or until softened

While the onion is softening, dice your tomato[es] finely

Cut your cucumber into quarters lengthways, then slice finely

Drain and rinse your chickpeas

Combine your vegetable stock mix and chopped tomatoes with 100ml [130ml] [175ml] boiled water – this is your tomato stock

Once the onion has softened, add the chopped garlic, ginger paste, garam masala and curry powder to the pan and cook for 1-2 min or until fragrant

Once fragrant, add the drained chickpeas and tomato stock and cook for 8-10 min or until the chickpeas are tender and the sauce has thickened

Meanwhile, chop your coriander finely, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Grind the chopped herbs in a pestle & mortar with a small pinch of salt until you're left with a smooth paste

Add your white wine vinegar, a pinch of sugar and a drizzle of olive oil to the paste and mix to combine – this is your coriander chutney

Combine the sliced cucumber, diced tomato and remaining diced onion in a bowl with the coriander chutney and give everything a good mix up – this is your kachumber salad

Once the curry sauce has thickened, remove the pan from the heat and stir through half your cultured coconut (save the rest for garnish!) – this is your chickpea masala