Indian Chickpea Curry Rolls

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs red onion
• 380g chickpeas
• 10g Sri Lankan curry powder
• 50g Indian butter curry paste
• 50g tomato paste
• 2pcs white bread rolls
• 150g peas
• 5ml white vinegar
• 10ml vegetable oil
• 30ml vegan mayonnaise

Method

1. Step 1 — Prep ingredients
   Cut the unpeeled sweet potato into 1.5 cm chunks. Finely chop half the onion and thinly slice the remaining half. Drain and rinse the chickpeas. Put the sliced onion and 1 tsp white vinegar in a bowl and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Start curry
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Cook the chopped onion, stirring, for 2-3 mins until softened. Add the curry powder, Indian butter curry paste and tomato paste and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer curry
   Add the sweet potato, chickpeas and 375ml (1½ cups) water to the onion mixture. Increase the heat to medium-high and cook, covered, for 14 mins or until the sweet potato is tender. Increase the heat to high, add the peas and cook, covered, for 2 mins or until tender. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Toast bread rolls
   Meanwhile, preheat the grill to high. Cut the bread rolls in half. Put on an oven tray, cut-side up, and grill for 4-5 mins until lightly toasted.
5. Step 5 — Serve up
   Drain the pickled onion, discarding the pickling liquid. Spread the bread roll bases with 2 tbs vegan mayonnaise, then fill with the curry and pickled onion. Sandwich with the tops and enjoy!
6. Step 6 — Make it yours
   This is a saucy curry so eating it in a roll can be a little messy – yet so delicious! If you prefer, simply serve the bread alongside instead.

Allergens

Sulfit, Cashew, Gluten, Sojabohnen, Wheat