• 15 mins

  • Feeds 2-4

  • 4 Blocks

Because we all know poppadoms are the best part of a takeaway. Hot, cold, sweet, spicy, salty and fresh - these have it all.
  • 4 Curried Chickpea Blocks
  • 1 Bag Mini Poppadoms
  • 1 Green Chilli
  • Large Handful Mint
  • Large Handful Coriander
  • 1 Clove Garlic
  • Small Piece of Ginger (optional)
  • ½ Lemon
  • 2 Large Tomatoes
  • 1 Red Onion
  • Mango Chutney
  • Coconut Yoghurt
  • Salt
  1. Take them stem off the green chilli and add to a food processor with the mint, coriander, lemon juice, garlic, peeled ginger and a pinch of salt. Pulse until smooth, adding a splash of water if needed. Season to taste.
  2. Dice up the onion and de-seed and dice the tomato.
  3. Heat the Curried Chickpea Blocks until piping hot.
  4. Arrange the popadoms on a plate and spoon over the hot curry, green sauce, mango chutney, coconut yoghurt and any extra herbs or garnish you have. Finish with the diced onion and tomato.