Creamy Chickpea Coconut and Sweet Potato Curry

A soothing, anti-inflammatory coconut curry - filled with chickpeas, sweet potato and a heap of green goodness thanks to the kale.

Meal Prep

Mood boosting ingredients

  • Turmeric -

Turmeric is a powerful natural anti-inflammatory and antioxidant for the whole body including the brain. It’s active constituent: Curcumin, has also been shown in research to boost BDNF- brain derived neurotrophic factor - which positively affects our cognitive functioning, learning and memory.  

  • Chickpeas -

Chickpeas are a complex carbohydrate, this means they provide our bodies with more sustained energy. Carbohydrates also help our bodies release more serotonin (a happy hormone), and as well as this they contain Vitamin B’s (including folate - B9), which support mood and a healthy stress response.


  • In a large pan or sauté the onions.
  • Add garlic, ginger, spices and tomato paste.
  • Add in the sweet potato, chickpeas, coconut cream and stock; simmer away for 15-20 minutes.
  • Meanwhile, cook the rice.
  • Stir through the kale.
  • Divide the curry among 4 bowls and garnish with cashews, fresh coriander and a dollop of yoghurt.


  • Cooking the spices for a minute or so before adding the other ingredients helps to deepen its flavour.

  • Stir the curry a few times whilst simmering to prevent the curry from sticking to the bottom of the pot, as well as ensuring even cooking of the sweet potato.

Meal prep guide - if you are following the meal prep guide you would have already made the spice mix, pre chopped the sweet potato and roasted the cashews.

This recipe serves four, if you are cooking for two simply halve the recipe. To prevent food waste we recommend using a small onion, a full can of coconut milk and omitting the bone broth/stock.

  • 1 brown onion (diced)
  • Thumb-sized piece ginger (grated)
  • 2 garlic cloves (crushed)
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp chilli flakes
  • 2 tsp turmeric
  • 1 Tbsp curry powder
  • 2 Tbsp tomato paste
  • 2 medium orange sweet potatoes (cut into small cubes)
  • 400g chickpeas, 1 tin (rinsed and drained)
  • 400ml coconut cream
  • 1 cup bone broth or vegetable stock
  • 1 ½ cup basmati rice
  • ½ bunch kale (roughly torn)
  • Coconut oil or butter
  • Salt and pepper

To serve

  • ½ cup fresh coriander (roughly chopped)
  • ¼ cup roasted cashews (roughly chopped)
  • 4 Tbsp greek yoghurt
  1. Heat about a tablespoon of coconut oil or butter in a large pan or sauté dish over low-medium heat. Add the onion and cook for 5-7 minutes until softened.

  2. Add garlic and ginger and cook for a couple more minutes before adding the cumin seeds, mustard seeds, chilli flakes, turmeric, curry powder, salt, pepper, and tomato paste; stir to combine.

  3. Add in the sweet potato and chickpeas; stir well to coat in the tomato and spice mixture.

  4. Add the coconut cream and stock; bring to a boil before turning it down to a gentle simmer with the lid on. Let simmer away for 15-20 minutes until the sweet potatoes have cooked through.

  5. Meanwhile, cook the rice as per packet instructions.

  6. Remove the lid and stir through the kale, cook for another few minutes without the lid on so the sauce can reduce slightly.
  7. Dish the rice into four bowls and top with the curry. Garnish with the cashews, fresh coriander and a dollop of yoghurt.


  • This curry is perfect to add whatever vegetables you have on one hand, whether that’s to replace the sweet potato or just add some extra veggies in there. We like to add pumpkin, cauliflower, broccoli and/or zucchini.


  • Swap/or add chicken. Simply cut chicken thighs into large bite size pieces, then add to the pot after cooking the spices; cook until browned (however, they do not need to be cooked through) before adding the remaining ingredients.


  • For a lighter option, omit serving the curry on rice and add a little extra stock to the curry.