Sweet Potato and Chickpea, Coconut Curry

A warming bowl of delicious comfort food is the perfect way to see through the cold weather. This was one of the first recipes I felt proud to have created, first thought up when I entered a business competition to start a vegan ready meal business. I love the combination of sweet potato and creamy coconut. Well worth giving a go!
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Time to make

Time to make

30 - 45 mins
Most time in kitchen

Goes well with

Goes well with

Naan Bread, Parathas, Popadoms, Mango Chutney, Samosas



2 big bowls if served with rice, 3 if serving with additions

Glove 2

Washing up Scale

Pans, Chopping Board, Knife


Sunflower Oil


1 tsp Black Mustard Seeds

3 Garlic Cloves

2 Finger Chillies

4cm Length of Ginger

1/4 tsp Chilli Powder

1/4 tsp Asafoetida

1(small) tsp Tumeric

1 tsp Ground Cumin

1 tsp Curry Powder

1 tsp Sugar



Tin Coconut Milk

Large Sweet Potato

Tin Chickpeas

2 Big handfuls of Spinach

Basmati Rice

Want to change it up?

Other veg that works well:

> Butternut Squash

> Celeriac

> Swede

> Pretty much any veg

Other protein that work well:

> Red Lentils

> Vegan Chicken

> Firm Tofu

Mix up the spices by using:

> Cardamom

> Ground Coriander

> Cloves

> Tamarind Paste


1. Heat up some oil in a deep pan. Dice the onion and add to the pan, keeping it on a low heat and after 2 minutes stir in the black mustard seeds. Leave for another 3 mins until the onions have softened.

2. Peel your ginger and grate the flesh straight into the pan. Do the same with you garlic. Chop your chillis and add those along with all the spices, sugar, salt and pepper. Give these a really good mix and leave them to infuse for 2 mins.

3. Stir in your coconut milk and cover with a lid.

4. Wash your sweet potato, chip into decent chunks and add to the pan alongside the chickpeas. Keep the lid on, heat low, and leave to cook away for 20ish mins (the smaller the chunks of potato, the less time you will need to cook this for).

5. Check your sweet potato is soft using a fork, it should go through without a lot of force. If it is nice a soft then turn the heat off because cooking it too long with heat will turn those potatoes into mush! 

6. Prepare your rice and any extras (naan, onion bhajis, etc.) then heat up the curry once you’re ready to serve.