Chickpea Coconut Curry with Roast Sweet Potato & Peanut Butter

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 onion
200g sugar snap peas
4 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
570g queen chickpeas

(Chickpeas in their bean stock (water and salt).)
1 handful of fresh coriander
60g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
8 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
2 sweet potato
40g creamed coconut
2 unwaxed lime

Allergens

Contains: Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	468Kcal
	468kJ	1957kJ
Fat	5.4g	22g
of which saturates	1.9g	7.8g
Carbohydrates	13g	54g
of which sugars	3.5g	15g
Protein	3.3g	14g
Salt	0.26g	1.1g
Fibre	3.4g	14g

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Vegan 1/3 daily fibre 4 of 5 a day

Chickpea Coconut Curry with Roast Sweet Potato & Peanut Butter

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

This warming curry is a bowlful of comfort. You’ll simmer, chunky chickpeas in a decadent coconut curry, infused with fragrant spices. Add peanut butter to make it even creamier, then stir through crunchy sugar snap peas and vibrant roasted sweet potatoes for the perfect bite.

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
Line a baking tray with parchment paper
Boil a half-full kettle
Pull out a large saucepan & a measuring jug

Roast & prep

Dice the sweet potatoes into 2cm chunks (peel optional). Place onto the lined baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Meanwhile, peel and halve the onion, then thinly slice. Roughly chop the coriander. Dissolve the creamed coconut in the jug with 250ml boiling water

Simmer the curry

Heat the large saucepan with 1 tsp olive oil on medium heat. Once hot, add the onion and cook for 6-7 mins, until starting to caramelise. Season with salt and pepper
Add the ginger & garlic paste to the pan and cook for 1 min, until fragrant
Add the garam masala and curry powder and cook for 30 secs more, then add the coconut mixture and bring to the boil
Stir in the chickpeas (with their stock) and simmer for 5-6 mins

Finishing touches

Add the peanut butter to the empty measuring jug, along with 2 tbsp hot water. Mix until it forms a smooth paste
Stir the peanut butter mixture and sugar snaps into the curry and simmer for 2-3 mins, until the sauce has thickened and the veg is soft
Once roasted, gently stir in the sweet potato

Plate up

Add half the coriander to the curry and squeeze in the juice from 1 lime. Stir gently, then season to taste
Share the chickpea curry between bowls, topped with the remaining coriander. Garnish with the remaining lime, cut into wedges