Vegan griddled sweet potato wedges with coriander chutney
,
18 December 2019
(24 votes)
Nutritional Info
Each 221g serving contains
-
Energy
952KJ
228KCAL
11% -
Fat
4.0g
low
6% -
Saturates
0.4g
low
2% -
Sugars
11.3g
med
13% -
Salt
0.22g
low
4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
- 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
Method
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.