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
Cuisine
Fusion
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*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.
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)
1
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
2
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
3
Slack 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
4
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
5
Once hot, add the chopped ginger, garlic, curry powder, drained chickpeas and remaining choppedtomatoes to the pan and cook for 3-4 min or until the tomatoes have started to soften
6
Meanwhile, dissolve1/2[1] Knorr vegetable stock cube and the tomato paste in 150ml [200ml] boiledwater – 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
7
Add the coconut yoghurt to a bowl with the mint sauce and stir it all together – this is your coconut raita
Slice the remaininglime into wedges
8
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