vegan plain yoghurt (choose oat or coconut for soy free)
1/2 red pepper
Instructions
Preheat the oven to 200°C / 392°F fan. Cut the potatoes into 1.5cm (half an inch) thick chunky chips, then pick the leaves off the rosemary and finely chop them. Add the chips and chopped rosemary to a large baking tray along with generous pinches of salt and pepper, and a generous drizzle of olive oil. Give everything a stir with your hands, then set to one side to pop in the oven later.
Meanwhile, heat a little olive oil in a large saucepan on a medium heat. While the oil heats up, peel and dice the onions then add them to the saucepan and fry for 10 minutes. Meanwhile brush any dirt off the mushrooms and either add them to a food processor and blitz them until fine (like mince) or dice them finely with a knife. Then set the mushroom to one side for later. Next, peel and dice the garlic, ginger and 1 green chilli (keep the seeds if you it hot). Then add the garlic, ginger, and chilli to the saucepan and fry for 2 minutes.
Now pop the chips in the oven and bake for 40 minutes.
Now add the cumin and smoked paprika to the saucepan, and fry for 2 minutes. Then add the minced mushrooms and fry for 10 minutes. Meanwhile, drain and rinse the kidney beans and lentils, and add them to the saucepan along with the tinned tomatoes, and pinches of salt and pepper. Bring the chilli to the boil and simmer for 30 minutes with the lid off, then taste and season with salt and pepper to perfection.
Once the chips are golden brown, remove them from the oven and prepare the toppings; peel and slice the avocado and red onion, finely slice the remaining green chilli and pick the coriander leaves off their stalks. To serve, spoon the chilli all over the chips, then top with a few spoonfuls of vegan yoghurt followed by slices of red onion, green chilli, coriander leaves and the avocado slices. Finally, remove the seeds from the red pepper, dice it, then sprinkle it all over the chilli. Now get stuck in!
4 large potatoes