Recipes
Recipes

Vegan griddled sweet potato wedges with coriander chutney

Chunky chips served with a zingy green dip

Chunky chips served with a zingy green dip

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(26 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 59p per serving

Nutritional Information

Each 221g serving contains

Energy
953kj
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

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
For the chutney, whizz the remaining ingredients with 2-4tbsp water in a blender until smooth.
4
Heat a griddle pan on high; fry the wedges for 1-2 mins each side to char.
5
Serve sprinkled with the extra green chilli and the chutney on the side, to dip.