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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.
Roasted Sweet Potato, Peanut & Chickpea Curry
A family favourite. This West African-inspired curry packs major veg: sweet potatoes, kale, spring onions and chickpeas. Coconut milk makes it silky-smooth, while peanut butter adds irresistible nuttiness.
1/3 daily fibre
8 plants
Serving size
Ingredients
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g brown rice (100% Brown Rice)
- 160g baby spinach
- 4 spring onion
- 2 pepper
- 1 unwaxed lime
- 4cm fresh ginger
- 1 sweet potato
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 200ml coconut milk (Coconut, Water)
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 598
Protein: 16g
Carbs: 70g
Fat: 24g
Roasted Sweet Potato, Peanut & Chickpea Curry
A family favourite. This West African-inspired curry packs major veg: sweet potatoes, kale, spring onions and chickpeas. Coconut milk makes it silky-smooth, while peanut butter adds irresistible nuttiness.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7/ air fryer 190C
- Heat a large saucepan filled with salted boiling water on a high heat
- Boil a kettle
- Line a baking tray with parchment paper
- Pull out a large frying pan & a measuring jug
Get the rice on & the veg in the oven
- Add the rice and boil for 25-30 mins, until cooked, then drain
- Cut the sweet potato and peppers into 1cm cubes (peel optional) and place onto a lined baking tray
- Drizzle with 2 tsp oil, then season with salt and pepper
- Bake for 25-30 mins / air fryer 15-20 mins, until soft and golden
Prep the veg
- Dissolve the stock and peanut butter in a jug with 400ml boiling water
- Thinly slice the spring onions
- Finely chop or grate the ginger
- Drain and rinse the chickpeas
Get your simmer on
- Heat a large frying pan (we used the 30cm Hexclad Hybrid Pan) with 2 tsp oil on a medium heat
- Add the ginger and three-quarters of the spring onions, then cook for 2-3 mins, until softening
- Add the spice blend and cook for 1 min, then add the chickpeas, stock mixture and coconut milk
- Simmer for 8-10 mins, until the curry sauce has thickened
Last bits
- Meanwhile, rinse the spinach
- Cut the lime into 6 wedges
- Squeeze the juice from 2 lime wedges into the curry
- Once the sweet potato and peppers are cooked, stir them into the curry along with the spinach
- Season to taste with salt and pepper
Plate up
- Serve the rice in bowls with the curry.
- Scatter the remaining spring onions on top
- Garnish with the remaining lime wedges
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