Sweet Potato & Chickpea Curry

Warming spices make this vegetarian curry a delight to cook and eat on a brisk autumn day. While tantalising your taste buds, turmeric, ginger and chilli reduce inflammation,[1] supporting immune health.

Serves 4


- 1 medium brown onion, finely chopped

- 1 tablespoon coconut oil

- 2 tsp fresh grated ginger

- 2 tsp fresh grated or 1 tsp dried turmeric

- 2 garlic cloves, crushed

- 2 tsp ground cumin

- 1 tsp ground coriander

- ½ - 1 birds eye chilli, finely chopped (optional/adjust to taste)

- 800 gm cooked chickpeas

- 500 gm golden sweet potato, cubed

- 1 can of coconut milk

- 1 tsp brown sugar

- 1 tablespoon fish sauce (omit if vegan)

- Pinch of salt

- 2 stalks of fresh coriander leaves

- 1-2 limes

- 2 cups jasmine rice


- Sautee onion in coconut oil for 4 minutes.

- Add turmeric, garlic, ginger and spices and cook for 1 minute before adding
  sweet potato and chickpeas. Toss in spice mix until well coated and
  cook 3 minutes.

- Add coconut milk, sugar, fish sauce and salt and simmer gently for 20 minutes or
  until sweet potato is cooked.

- Serve with cooked jasmine rice, garnished with coriander leaves and a
  wedge of lime.

[1] Vázquez-Fresno R, et al. Herbs and spices- biomarkers of intake based on human intervention studies - a systematic review. Genes Nutr. 2019 May 22;14:18.

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