Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Fluffy jacket potatoes topped with crushed curry-spiced chickpeas, fresh mango, cucumber, red onion, coriander, and lime.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
microwave, baking tray, mixing bowl, fork, knife
Method
Prick the potatoes all over with a fork. Microwave on high for 10-12 minutes, turning halfway, until a knife slides in with slight resistance.
Rub the potatoes with 1 tablespoon olive oil and a pinch of salt. Bake at 220C/200C fan/gas 7 for 12 minutes until the skins feel dry and crisp.
Drain and rinse the chickpeas. Peel and finely dice the mango, finely dice half the cucumber, thinly slice the red onion, roughly chop the coriander, and cut the lime into wedges.
Put the chickpeas in a bowl with the diced mango, curry powder, remaining olive oil, juice from half the lime, and 2 tablespoons water. Crush lightly with a fork so the mixture is juicy but still chunky.
Fold the diced cucumber, half the red onion, and most of the coriander through the chickpeas. Taste and add another squeeze of lime if it needs brightness.
Split the potatoes, fluff the insides with a fork, and spoon over the coronation chickpeas. Finish with the remaining red onion, coriander, and lime wedges.
More to plan
Lunch recipe
Packable quinoa, chickpea, cucumber, tomato, pepper, and herb salad with a lemon cumin dressing.
View recipe
Lunch recipe
Herby Turkish-inspired bulgur boxes with tomato, cucumber, chickpeas, grilled halloumi, lemon, mint, and a honeyed citrus dressing.
View recipe
Lunch recipe
A Nicoise-style vegan lunch box with green lentils, baby potatoes, green beans, tomatoes, olives, and a lemon mustard dressing.
View recipe