Serving size

1 person 2 people 4 people

Ingredients

15g creamed coconut
1 tsp chilli flakes
2 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
30g cashew nuts (Nuts)
1 unwaxed lime
1 handful of fresh coriander
3 spring onion
2 onion
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
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

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Vegan Prep in 10 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: 10 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

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.

Halve the sweet potatoes lengthways. 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

Meanwhile, thinly slice the spring onions, keeping the white and green parts separate. Finely dice the onions
Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the onion and spring onion whites and cook for 5-6 mins, until golden and softened. 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

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

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