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Creamy Curried Chickpea Jacket Potato

Creamy Curried Chickpea Jacket Potato

with Mango Chutney and Toasted Almonds
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
682 kcal
Protein
: 
19.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Almonds
  • Nuts
  • Pecan Nuts
  • Sesame
  • Hazelnuts
  • Pistachio nuts
  • Cashew nuts
  • Nuts
  • Almonds
  • Peanut
  • Macadamia Nuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Baking Potato

1 sachet(s)

North Indian Style Spice Mix

1 unit(s)

Garlic Clove

160 grams

Green Beans

1 carton(s)

Chickpeas

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)2854 kJ
Energy (kcal)682 kcal
Fat24 g
of which saturates9.1 g
Carbohydrate96.9 g
of which sugars20 g
Dietary Fibre19.1 g
Protein19.7 g
Salt2.8 g
Potassium1557.8 mg
Calcium62.6 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Knife
•Sieve

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil, then season with salt and pepper.

Sprinkle over the North Indian sttyle spice mix and rub it all over the potatoes. Lay them, cut-side down, on the baking tray.

When the oven is hot, bake on the top shelf until tender and a knife slips in easily, 30-40 mins.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans. 

Drain and rinse the chickpeas in a sieve.

3

When the potatoes have baked for 10 mins, heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the garlic and korma style paste. Fry for 1-2 mins.

Meanwhile, boil a half-full kettle.

4

Add the chickpeas, creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount) to the pan. Stir well and season with salt and pepper.

Bring to the boil, then lower to a simmer. Cook, stirring occasionally, for 3-4 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then stir through half the mango chutney.

5

While the curried chickpeas simmer, pour the boiled water from your kettle into a saucepan with 0.5 tsp salt on high heat.

Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in butter (if you have any).

6

When everything's ready, transfer your baked potatoes to your plates.

Gently mash the cut sides of the potatoes with a fork and add some butter (if you have any).

Top with your curried chickpeas, toasted flaked almonds and spoon over the remaining mango chutney.

Serve the green beans alongside.

Enjoy!

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