We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Indian-Style Nachos With Coconut Raita

Indian-Style Nachos With Coconut Raita

4.5rating out of 5

(1270 reviews from our customers)

Prep Time

25 min



Curry meets nachos in this delicious plant-based twist. You'll top crunchy baked tortilla chips with spiced chickpeas and salsa for added zing. Garnish with lime and a dollop of coconut raita to serve.

Prep Time

25 min



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!

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
6 seeded tortillas
6 seeded tortillas †
1 tomato paste sachet (16g)
1 can of chickpeas (400g)
Coconut yoghurt
80g coconut yoghurt
veg stock powder
1 vegetable stock mix sachet (5.5g)
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
  • 6 seeded tortillas<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 can of chickpeas (400g)
  • 80g coconut yoghurt
  • vegetable stock mix sachet (5.5g)
Typical Values per 100g per serving
Energy 530 kJ
126 kcal
2608 kJ
620 kcal
of which saturates
3.7 g
2.3 g
18.3 g
11.2 g
of which sugars
17.1 g
4 g
84.3 g
19.9 g
Fibre 4 g 19.8 g
Protein 4.2 g 20.7 g
Salt 0.51 g 2.53 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
Ginger (100%) Keep the Ginger chilled.
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
coriander (100%)
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
80g coconut yoghurt
Coconut cream (89%), coconut water, stabiliser (tapioca starch), lactobacillus culture
vegetable stock mix sachet (5.5g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
  • Allergens highlighted by † (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 of the halved cherry tomatoes (save the rest for later!), 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


Stack the seeded tortillas, and slice into triangles

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 halved cherry tomatoes to the pan and cook for 3-4 min or until the tomatoes have started to soften


Meanwhile, dissolve the veg stock mix 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


Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the chickpea curry over the nachos

Dollop over the coconut raita and top with the tomato salsa

Garnish with the lime wedges


Share this recipe