Sweet Potato, Chickpea and Coconut Curry

My sweet potato, chickpea and coconut curry is just the sort of thing I love to eat when I need something spicy, comforting & nourishing (perfect on a cold wintery Sunday).

My inspiration for this curry comes from Indian, Thai and West African cuisines, the addition of coconut milk adds creaminess to this is deliciously sweet, savoury and spicy curry and the crushed peanuts and lime give the curry a little West African twist.

The recipe is really adaptable, for example you could omit the coconut milk as a lighter but still super tasty curry.

I think this is great served with buckwheat or gram flour flatbreads and crunchy slaws, but is equally good with rice and dhal.

sweet potato, chickpea and coconut curry


sweet potato, chickpea and coconut curry

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  4 servings
  10 inutes preparation time
  40 minutes cook time


Curry paste ingredients

  • 1 tsp. coriander seeds
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 3 garlic cloves
  • Inch of ginger
  • 1/2 cup coriander stalks
  • 1 tbsp. olive oil
  • Curry ingredients;
  • 1 tbsp olive oil
  • 1 onion sliced
  • 4 tomatoes chopped
  • 1 can of organic chickpeas
  • 2 sweet potatoes chopped into cubes
  • 2 cups mushrooms roughly chopped
  • 1 can organic reduced fat coconut milk
  • 1-2 cups water
  • 1-2 cups water
  • 2 cups spinach
  • 1 cup coriander
  • 1/4 cup crushed peanuts
  • Juice 1/2 lime
  • Sea salt
  • Black pepper


  1. To make the curry paste, pop all the paste ingredients into the mini chopper and blitz until you get a smooth paste.
  2. Fry the onion in the oil for aprox 3 minutes until they have softened a little, then add the paste to the pan and cook for a further 3 minutes (add a little water if the paste is sticking to the pan).
  3. Next add in the chopped tomato and cook for 10 minutes until the tomatoes have reduced down, once the tomatoes are soft add in the coconut milk, water, sweet potatoes and mushrooms.
  4. Simmer  for 20 minutes or until the sweet potato is soft, then pop in the chickpeas, coriander and spinach.
  5. Once the spinach has wilted, season and stir in 3/4 of the crushed peanuts, lime juice, salt and pepper.
  6. To serve sprinkle with the coriander, peanuts and chilli (optional).

1 Comment

  1. bristol plasterers on July 22, 2015 at 4:54 pm

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.


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