A plant based version of a classic creamy curried sandwich filler – Also perfect for loading on top of jacket potatoes or popping on a salad.

This Recipe Serves 4 People | 0.5 Portions of Veg Per Serving | Ready in 15 Minutes

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To make this recipe you will need:

2 Can of Chickpeas (drained)

1 Small Onion (Finely diced)

2 Teaspoons of Curry Powder

1 Heaped Tablespoon of Mango Chutney

1/2 Teaspoon Dried Coriander

3-4 Tablespoons of Vegan Mayo

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How to do it:

Pop your chickpeas into a bowl and use a potato masher (or the back of a good sturdy fork) to break up the chickpeas and create a rough texture. Alternatively, you can use a food processor to gently pulse to slightly break up your chickpeas – You don’t want to fully pulp them though, a few whole chickpeas in among the mashed texture is good.

Now, fry your diced onion in a splash of oil for about 10 minutes. Reduce the heat a little before then adding the curry powder and mashed chickpeas to the pan. Continue to gently cook, stirring frequently to fully distribute the flavours. This should only take 2 minutes – you are literally just cooking out the curry powder.

Remove from the heat and allow to cool a little before mixing in the other ingredients.

Store in an airtight tub in the fridge for up to 4 days – Best served in a hot jacket potato, in sandwiches for a yummy plant based packed lunch.