This hearty sweet potato, coconut, and chickpea curry is a vibrant dish bursting with flavour and goodness. Tender sweet potatoes simmer with protein-rich chickpeas, aromatic spices, and a creamy blend of coconut milk and coconut yogurt for a comforting yet nourishing meal. Finished with fresh coriander, a squeeze of lime, and a gentle kick of chilli, it’s the perfect balance of warmth, creaminess, and zest - a wholesome bowl that’s as satisfying as it is delicious.
Instructions
Step 1
Heat the coconut oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of salt and pepper, then stir well and fry gently for a further couple of minutes.
Step 2
Add in the tomatoes, chickpeas, coconut milk and sweet potato, stir and turn the curry down to a simmer. In the meantime, finely chop a small handful of the coriander stems, then stir those in too, before adding the juice of half a lime. Cover the curry with a lid for around an hour, stirring often and adding more seasoning and spices to taste (I usually add a touch more chilli flakes and sometimes cinnamon).
Step 3
Just before you’re ready to serve, stir through the coconut yoghurt, along with more lime and spices if desired. Serve scattered with coriander leaves and with boiled rice or quinoa and enjoy!
Ingredients
- 1 can chickpeas
- 1 tsp chilli flakes
- 1 tsp chilli powder
- 1 tin chopped tomatoes
- 2 cloves minced garlic
- 1 cup coconut yogurt
- 1 can coconut milk
- 1/2 tsp cumin
- 1 bunch fresh coriander
- 1 lime
- 1 tbsp coconut oil
- 1/2 tsp minced ginger
- 1 red chilli, deseeded & chopped
- 1 red onion, peeled & finely diced
- 2 sweet potatoes
- 1 tsp turmeric
