4 servings

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 

1. Pre-heat the oven to 200C and bake the potatoes for about 45 minutes or until soft throughout.
2. Rinse the chickpeas and then add them to a bowl. Mash the chickpeas with the help of a fork.
3. Add vegan mayonaise, Sproud, curry, salt and combine.
4. Then add chopped bell pepper, apple and red onion. Stir to combine.
5. Serve the curry mix in the baked potatoes!