Curried Chickpeas with Baked Sweet Potato, Coriander & Cashews

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
15g creamed coconut
1 tsp chilli flakes
2 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
30g cashew nuts (Nuts)
1 unwaxed lime
1 handful of fresh coriander
3 spring onion
2 onion
2 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
160g natural almond yoghurt (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
690g chickpeas

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
4 small sweet potato

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	463Kcal
	501kJ	1936kJ
Fat	4.0g	15g
of which saturates	1.1g	4.1g
Carbohydrates	13g	51g
of which sugars	4.0g	16g
Protein	3.5g	14g
Salt	0.39g	1.5g
Fibre	3.7g	14g

Back

Vegan 2/3 daily fibre 4 of 5 a day New Low sat fat Family favourite Big appetites

Curried Chickpeas with Baked Sweet Potato, Coriander & Cashews

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

A crowd-pleasing classic the whole family will love. You'll bake vibrant sweet potatoes until golden and soft, then load up with creamy curried chickpeas. Top with crunchy cashew nuts and fresh-cut coriander, then dig in. A delicious family meal that is big on flavour and low on effort.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Pull out a large saucepan, a sieve & a measuring jug

Roast the sweet potato

Halve the sweet potatoes lengthways. Score the inside of each sweet potato half in a grid pattern, being careful not to pierce the skin. Place, skin-side up, onto the baking tray, rub with 1 tsp olive oil and season with salt. Roast for 30-35 mins / air fryer 25-30 mins, until soft and golden

Finish the prep

Meanwhile, thinly slice the spring onions, keeping the white and green parts separate. Finely dice the onions
Heat the large saucepan with 2 tsp olive oil on medium heat. Once hot, add the onion and spring onion whites and cook for 5-6 mins, until soft and golden. Season with salt and pepper
Roughly chop the coriander. Halve the lime. Dissolve the creamed coconut and stock powder in 150ml hot water. Drain and rinse the chickpeas

Simmer the chickpeas

Add the curry powder and ginger & garlic paste to the onion. Cook for 1 min, then stir in the chickpeas, almond yoghurt and coconut mix. Bring to the boil and simmer for 4-6 mins, until thickened. Add a squeeze of lime juice. Season to taste

Plate up

When everything's ready, serve the sweet potato onto plates and spoon over the curried chickpeas
Top with your choice of coriander, spring onion greens, chilli flakes (for those who'd like the heat), cashews and remaining lime, cut into wedges