Serves 4-6
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For the curry

To serve

  1. Add the oil to a large pan, heat to medium then add the onions and fry for about eight minutes until soft.
  2. Add all the spices, garlic and ginger and stir to combine. Cook for one minute.
  3. Add the chopped tomatoes and allow to break down for 2–3 minutes.
  4. Add the sweet potato, coconut cream and water.
  5. Cover and simmer for 15 minutes, or until the sweet potato is soft.
  6. Finally, add in the chickpeas, season well and cook for a further two minutes.
  7. Cut off the top of your buns, hollow out the centres, then spoon in the curry.
  8. Top with some fresh coriander (cilantro) and tuck in!

Niki’s Tip: You can serve this in the more traditional way if preferred: a whole hollowed-out loaf. Both are fantastic! 

Around the World Vegan Cookbook_9781783129065

Recipe taken from Around the World Vegan Cookbook reproduced with permission from Welbeck Children’s Books. Text copyright. © 2023 by Nicola Webster.

DinnerVeganCurryMeat-freeFamily mealsBudget mealsComfort foodVegetarian

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