Sweet Potato Coconut Chickpea Curry


  • Serves: 1
  • Prep 5mins, Cook 70mins
  • 455 kcals / serving

Recipe Info

This Chickpea and sweet potato coconut curry was originally a bit of an experiment by our gorgeous Samantha Hadadi. Why not give it a try to find out what a tasty success it is.


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 cinnamon and chilli flakes).

Step 3 -

Just before you’re ready to serve, stir through the Co-Yo, along with more lime and spices if desired. Serve scattered with coriander leaves and with boiled rice or Quinoa and enjoy!


  • 1 can Chick peas
  • 1 tsp Chilli flakes
  • 1 tsp Chilli powder
  • 1 can Chopped tomatoes
  • 2 cloves Minced garlic
  • 1 cup Co-yo coconut yogurt
  • 1 can Coconut milk
  • 1/2 tsp Cumin
  • 1 bunch Fresh coriander
  • 1 Lime
  • 1 tbsp Lucy Bee coconut oil
  • 1/2 tsp Minced ginger
  • 1 Red chilli deseeded & chopped
  • 1 Red onion peeled & finely diced
  • 2 Sweet potatoes
  • 1 tsp Turmeric