4 servings

Tip: This curry mix works amazing on a toast as well!



  • 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




  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!

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