Vegan griddled sweet potato wedges with coriander chutney
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- 4 medium sweet potatoes, washed, dried and cut into wedges
- 1tbsp rapeseed oil
- 1tbsp smoked paprika
- 1 green chilli, deseeded and sliced, plus extra to garnish
- 2 x 25g packs coriander, roughly chopped
- 2cm thumb-sized piece of ginger, chopped
- 1 large clove garlic
- 1tsp ground cumin
- ½tsp ground coriander
Preheat the oven to 200C/180C Fan/Gas 6.
On a baking tray, toss the wedges with the oil and paprika. Roast for 18-22 mins until starting to soften but still holding their shape.
For the chutney, whizz the remaining ingredients with 2-4tbsp water in a blender until smooth.
Heat a griddle pan on high; fry the wedges for 1-2 mins each side to char.
Serve sprinkled with the extra green chilli and the chutney on the side, to dip.