Bombay Potato Twister Fries

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A mild spicy vegan dish with chickpeas, spinach and Seasoned Twisters

Serves 2

  • 200g Lamb Weston Seasoned Twisters 
  • 15ml olive oil
  • 1/2 diced onion
  • 100g tinned chickpeas
  • 350g your favourite curry sauce
  • 100g baby spinach
  • Season to taste with salt and pepper


  • Mint yoghurt
  • Coriander
  • Sprinkle of mild madras curry powder
  • 5ml sliced fresh chilli



  1. Gently fry your diced onion in the olive oil until soft, then add chickpeas.
  2. Add your favourite curry sauce like Bhuna or madras and simmer for 5mins.
  3. Remove from the heat and season to taste.
  4. Add the washed spinach and stir until the spinach has wilted and season to taste.
  5. Bake or fry your Lamb Weston Seasoned Twisters until golden and season with salt and a light dusting of curry powder (Airfy: 10-18mins at 180 °C / Oven: 20mins at 200°C / Fry: 3:30mins at 175 °C).
  6. Serve with the chickpea curry and garnish with mint yoghurt, fresh coriander and slices of green chilli.