Sweet Potato & Chickpea Coconut Curry
This sweet potato and chickpea coconut curry is a satisfying dish that brings together gentle spices, creamy coconut milk and vegetables for an easy midweek meal. With tender sweet potato, chickpeas, and a handful of fresh spinach stirred through at the end, it’s a flavourful, nourishing curry that comes together with ease.
Prep Time
10 min
Cook Time
25 min
Difficulty
1
Serving Size
Serves 4
Ingredients
- 2 Sweet potatoes (peeled & cubed)
- 400g Tinned chickpeas (drained)
- 400ml Coconut milk
- 400g Tinned chopped tomatoes
- 2 cloves Garlic (crushed)
- 1 tbsp Curry powder
- 2 handfuls Baby spinach
- 1 tbsp Olive oil
- To taste Salt & pepper
Method
Heat oil in a large saucepan.
Add garlic and curry powder and cook for 1 minute.
Stir in sweet potatoes, chickpeas, tomatoes, and coconut milk.
Simmer for 20–25 minutes until the sweet potato is tender.
Stir in spinach and season to taste.Chef’s Tips
- Serve with brown rice or flatbreads.
- Leftovers are ideal for lunchboxes or freezing.
- Let children sprinkle on toppings like toasted coconut or chopped herbs.
Chef’s Tips
- Serve with brown rice or flatbreads.
- Leftovers are ideal for lunchboxes or freezing.
- Let children sprinkle on toppings like toasted coconut or chopped herbs.
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