Tip: This curry mix works amazing on a toast as well!
INGREDIENTS
4 russet potatoes
230g chickpeas, drained
4 tbsp vegan mayonaise
4 tbsp Sproud Original
1 tbsp yellow currypowder
1/4 tsp salt
1/2 red bell pepper
1/2 sweet apple
2 tbsp chopped red onion
STEP BY STEP
Pre-heat the oven to 200C and bake the potatoes for about 45 minutes or until soft throughout.
Rinse the chickpeas and then add them to a bowl. Mash the chickpeas with the help of a fork.
Add vegan mayonaise, Sproud, curry, salt and combine.
Then add chopped bell pepper, apple and red onion. Stir to combine.
Serve the curry mix in the baked potatoes!
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