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Indian-Style Nachos With Coconut Raita

Indian-Style Nachos With Coconut Raita

4.5rating out of 5

(457 reviews from our customers)

Prep Time

25 min



Get set for a delicious plant-based twist on nachos, layered with chickpea curry, crunchy tortilla chips and zingy salsa. Dollop with creamy coconut raita and a squeeze of fresh lime to serve.

Prep Time

25 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 shallot
1 lime
1 garlic clove
15g fresh root ginger
250g cherry tomatoes
mango chutney
1 mango chutney pot (20g)
Mint sauce
1 mint sauce pot (20g)
1 tbsp curry powder
5g coriander
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Coconut yoghurt
1 coconut yoghurt pot (80g)
6 seeded tortillas
6 seeded tortillas †
1 tomato paste sachet (16g)
1 can of chickpeas (400g)
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 lime
  • 1 garlic clove
  • 15g fresh root ginger
  • 250g cherry tomatoes
  • 1 mango chutney pot (20g)
  • 1 mint sauce pot (20g)
  • 1 tbsp curry powder
  • 5g coriander
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 coconut yoghurt pot (80g)
  • 6 seeded tortillas<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 can of chickpeas (400g)
Typical Values per 100g per serving
Energy 545 kJ
130 kcal
2694 kJ
641 kcal
of which saturates
4.1 g
2.4 g
20.3 g
12 g
of which sugars
17.2 g
4.1 g
85.1 g
20.1 g
Fibre 3.8 g 18.6 g
Protein 4.2 g 20.7 g
Salt 0.87 g 4.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 lime
1 garlic clove
15g fresh root ginger
250g cherry tomatoes
cherry tomatoes
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1 mint sauce pot (20g)
mint(29%), raw cane sugar, cider vinegar, gelling agent citrus pectin, sea salt, concentrated lemon juice
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
5g coriander
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 coconut yoghurt pot (80g)
coconut-milk (99%), tapioca starch, live vegan yoghurt-cultures
6 seeded tortillas
wholemeal wheat flour (gluten), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, sustainable palm oil, mixed seeds (3.0%) (brown linseeds, yellow linseeds, poppy seeds), humectant (glycerol), raising agents (disodium diphosphate, sodium bicarbonate), sugar, emulsifier (mono and di-glycerides of fatty acids), acidity regulator (citric acid), salt, preservative (calcium propionate), flour treatment agent (l-cysteine hydrochloride)
1 tomato paste sachet (16g)
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
  • Allergens highlighted by † (celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and finely slice the shallot[s]

Chop the coriander finely, including the stalks

Chop the cherry tomatoes in half


Add the sliced shallot to a bowl with the chopped coriander, half the chopped cherry tomatoes, the juice of 1/2 [1] lime and a pinch of salt

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


Using scissors, cut the seeded tortillas into triangles

Tip: Stack them for speed!

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

Give everything a good mix up, then spread them out and put the tray 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 the chickpeas

Peel and finely chop (or grate) the 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, garliccurry powder, drained chickpeas and remaining chopped tomatoes to the pan and cook for 3-4 min or until the tomatoes have started to soften


Meanwhile, dissolve 1/2 [1] Knorr vegetable stock cube and the tomato paste in 150ml [200ml] 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 the mango chutney – this is your chickpea curry


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

Slice the remaining lime into wedges


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Serve the chickpea curry over the nachos

Dollop over the coconut raita and top with the tomato salsa

Garnish with the lime wedges


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