Chickpea and Sweet Potato Curry

This beauty started out as a complete experiment. I was in the mood for something warming and filling with tons of spices for an energy boost. This was exactly what I needed! A chickpea and sweet potato curry with coconut milk that only takes 10 minutes (excluding the rice) to prepare.

You’ll need

For 1 serving

  • 100g canned chickpeas
  • 1 steamed or boiled sweet potato
  • 120ml coconut milk (make sure it’s not too watery!)
  • 1 small tbsp curry powder
  • 1 small piece of peeled ginger (1cm by 0.5mm)
  • Salt and black pepper
  • 3 handfuls of baby spinach
  • 3 slices of mango
  • A few coriander leaves
  • 70g rice


  1. Cook your rice. Do this well before starting the curry if you’re using brown rice. You could also use quinoa or white rice if you really can’t wait!
  2. Place a saucepan on medium heat with the boiled or steamed potato in it.
  3. Add in the (rinsed!) chickpeas, coconut milk, cut-up ginger (tiny tiny pieces), and curry powder.
  4. Stir everything for about 2 minutes and add in the baby spinach.
  5. When the spinach has completely wilted add in 1/2 tsp of salt and 1/2 tsp of pepper.
  6. Serve the curry with rice and top it with 3 mango slices, a few fresh coriander leaves and some more pepper and salt.




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