A delicious veggie spin on a classic, packed with all the creamy, sweet ‘n’ spicy flavour you want with added crunch from Bombay mix. It's messy, but worth it.
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Serves
4
Garlic
Curry Powder
Dried Apricots
Fresh Coriander
Mango Chutney
Chickpeas
Greek Yoghurt
Mayonnaise
Toasted Flaked Almonds
Lemon
Olive Oil
To Serve
Sourdough
Romaine Lettuce
Bombay Mix
Nigella Seeds
Serves
4
Garlic
Curry Powder
Dried Apricots
Fresh Coriander
Mango Chutney
Chickpeas
Greek Yoghurt
Mayonnaise
Toasted Flaked Almonds
Lemon
Olive Oil
To Serve
Sourdough
Romaine Lettuce
Bombay Mix
Nigella Seeds
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Step 1.
Peel and grate the garlic. Heat a drizzle of olive oil in a saucepan set over a medium heat. Add the garlic and fry for 30 seconds until fragrant. Take off the heat and stir through the curry powder.
Step 2.
Finely chop the dried apricots and coriander. Drain and rinse the chickpeas.
Step 3.
Add the Greek yoghurt, mayonnaise, mango chutney, chickpeas, flaked almonds, apricots, coriander, and the garlic curry mix to a large bowl. Zest and juice the lemon into the bowl and mix. Season to taste with salt and pepper.
Step 4.
Serve however you fancy. We love this filler sandwiched between with thick slices of sourdough with crisp romaine, a handful of Bombay mix and a scattering of nigella seeds.
If you're making ahead, pop the filling into the fridge in Tupperware (it will keep for up to 3 days).
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