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Vegan Poppadoms with Spicy Vegetables and Crumbed Chicken-Style Nuggets

Crispy fried poppadum’s topped with a spicy mixture of aubergines, tomatoes and meat-free chicken. Served with a creamy cashew and peach chutney for drizzling.

CategoryDifficultyBeginner
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

Ingredients
For the Poppadum and Fillings
 3 tbsp olive oil
 2 large aubergines, diced
 ½ red onion, diced
 2 cloves garlic, crushed
 2 cups cocktail tomatoes, halved
 ½ green chilli, finely chopped
 1 tbsp lemon juice
 2 tbsp coriander, finely chopped
 Salt and pepper
 Sunflower oil, for shallow frying
 8 poppadums
For the Chutney
 ¼ cup dried peaches, chopped
 ¼ cup raw cashews
 1 clove garlic, peeled
 ½ cup coconut cream
 2 tbsp lemon juice
 1 tbsp coconut sugar
 coriander leaves
 ¼ (1g) green chilli
 ¼ cup almond milk
 Salt and pepper
 1 tsp onion seeds
To Serve:
 A handful coriander, finely chopped
 4 lemon wedges

Method

Method
For the Chutney
1

Combine the peaches, nuts and garlic in a bowl. Pour over with boiling water to cover and then cover the bowl and set aside for 1 hour.

2

Strain and combine the softened peaches, nuts and garlic with the coconut cream, lemon juice, sugar, coriander and chilli and purée until smooth. Thin it out with the almond milk and season to taste. Spoon into a serving dish and scatter the onion seeds on top.

For the Poppadum and Fillings:
3

For the poppadums, preheat the oven to 180 °C. Arrange the Fry’s Chicken-Style Nuggets on a lined tray and bake until golden and crisp, 10-12 minutes. Cut into bite-size chunks.

4

Heat the olive oil in a pot over medium heat. Add the aubergines and onions, cover with a lid and cook for 10 minutes. Stir in the garlic, tomatoes and chilli and fry for 2 minutes. Stir in the lemon juice and coriander and season to taste.

5

Heat the sunflower oil for shallow frying in a small pot or deep pan over medium heat. Once hot, carefully add a poppadum and fry for a few seconds until golden and crisp. Drain on kitchen paper and repeat with the rest.

6

To serve, spoon some of the vegetable filling on to each poppadum, scatter some Nugget Chunks on top and drizzle with the chutney. Scatter chopped coriander on top and serve with lemon wedges on the side.

7

TIP: Onion seeds can be found at specialised spice shops and selected supermarkets. It can easily be replaced with fresh onion sprouts if preferred.

8

TIP: Coconut sugar is available at health stores and selected supermarkets but can easily be replaced with regular sugar or agave nectar.

9

TIP: Poppadums can also be cooked oil-free in the microwave for 30-60 seconds, depending on the brand.

Ingredients

Ingredients
For the Poppadum and Fillings
 3 tbsp olive oil
 2 large aubergines, diced
 ½ red onion, diced
 2 cloves garlic, crushed
 2 cups cocktail tomatoes, halved
 ½ green chilli, finely chopped
 1 tbsp lemon juice
 2 tbsp coriander, finely chopped
 Salt and pepper
 Sunflower oil, for shallow frying
 8 poppadums
For the Chutney
 ¼ cup dried peaches, chopped
 ¼ cup raw cashews
 1 clove garlic, peeled
 ½ cup coconut cream
 2 tbsp lemon juice
 1 tbsp coconut sugar
 coriander leaves
 ¼ (1g) green chilli
 ¼ cup almond milk
 Salt and pepper
 1 tsp onion seeds
To Serve:
 A handful coriander, finely chopped
 4 lemon wedges

Directions

Method
For the Chutney
1

Combine the peaches, nuts and garlic in a bowl. Pour over with boiling water to cover and then cover the bowl and set aside for 1 hour.

2

Strain and combine the softened peaches, nuts and garlic with the coconut cream, lemon juice, sugar, coriander and chilli and purée until smooth. Thin it out with the almond milk and season to taste. Spoon into a serving dish and scatter the onion seeds on top.

For the Poppadum and Fillings:
3

For the poppadums, preheat the oven to 180 °C. Arrange the Fry’s Chicken-Style Nuggets on a lined tray and bake until golden and crisp, 10-12 minutes. Cut into bite-size chunks.

4

Heat the olive oil in a pot over medium heat. Add the aubergines and onions, cover with a lid and cook for 10 minutes. Stir in the garlic, tomatoes and chilli and fry for 2 minutes. Stir in the lemon juice and coriander and season to taste.

5

Heat the sunflower oil for shallow frying in a small pot or deep pan over medium heat. Once hot, carefully add a poppadum and fry for a few seconds until golden and crisp. Drain on kitchen paper and repeat with the rest.

6

To serve, spoon some of the vegetable filling on to each poppadum, scatter some Nugget Chunks on top and drizzle with the chutney. Scatter chopped coriander on top and serve with lemon wedges on the side.

7

TIP: Onion seeds can be found at specialised spice shops and selected supermarkets. It can easily be replaced with fresh onion sprouts if preferred.

8

TIP: Coconut sugar is available at health stores and selected supermarkets but can easily be replaced with regular sugar or agave nectar.

9

TIP: Poppadums can also be cooked oil-free in the microwave for 30-60 seconds, depending on the brand.

Vegan Poppadoms with Spicy Vegetables and Crumbed Chicken-Style Nuggets
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