Sweet Potato & Chickpea Curry

Who says exotic can’t be easy? This is a vitamin-rich creamy curry that can be pulled together quickly for a mid-week meal. Refreshed with a kick of lime, and texture is added with a topping of roasted peanuts. Enjoy!

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Serves 4 Servings

20 Prep Time

20 Cooking Time


1 tbsp olive oil

2 shallots, thinly sliced

2 garlic cloves, grated

1 thumb-sized piece ginger, grated

3 tbsp Thai red curry paste

1 tbsp smooth peanut butter

500g sweet potato, peeled and cut into chunks

400ml can ‘lite’ coconut milk

200g bag baby spinach

200 ml vegetable stock

1 lime, juiced

2 handfuls fresh coriander, chopped



Cooked Basmati rice (or other low GI rice), to serve

Dry roasted peanuts, to serve


  1. Melt 1 tbsp coconut oil in a saucepan over a medium heat. Add the shallots and cook until they begin to soften.
  2. Add garlic and ginger. Cook for 1 min until fragrant.
  3. Stir in Thai red curry paste, peanut butter and sweet potato then add coconut milk and vegetable stock.
  4. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  5. Turn off the heat and stir through baby spinach and lime juice and season with salt and pepper.
  6. Serve over cooked rice, and sprinkle over a few dry roasted peanuts and fresh coriander.

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