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These dinners share Cucumber, Fresh coriander, Fresh ginger, Garlic, helping you make more of one shop while keeping the meals varied.
Your two dinners
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Roasted sweet potatoes filled with smoky tomato, ginger and peanut chickpeas, finished with crunchy cucumber, spring onion, coriander and toasted peanuts.
Awaiting review
Crisp, gently fiery jackfruit, chickpea and potato cutlets scented with curry leaves and toasted spices, balanced by a cooling coconut-cucumber sambol and sharp tomato salad.
Buy once, use twice
These ingredients appear in both recipes, including genuine pantry overlap.
These dinners share Cucumber, Fresh coriander, Fresh ginger, Garlic, helping you make more of one shop while keeping the meals varied.
Estimated nutrition per serving
| Recipe | Calories | Protein | Carbs | Fat | Fibre |
|---|---|---|---|---|---|
| Peanut-Tomato Chickpea Stuffed Sweet Potatoes with Cucumber Herb Salad | 455 kcal | 17.5g | 69.2g | 14.8g | 16.1g |
| Sri Lankan-Inspired Jackfruit Cutlets with Coconut Cucumber Sambol | 427 kcal | 12.4g | 52.8g | 19.6g | 13.7g |