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.
Serving size
Ingredients
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)
Allergens
Contains:
Peanuts
May Contain:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 142Kcal | 598Kcal |
| 594kJ | 2502kJ | |
| Fat | 5.7g | 24g |
| of which saturates | 2.2g | 9.4g |
| Carbohydrates | 17g | 70g |
| of which sugars | 2.9g | 12g |
| Protein | 3.7g | 16g |
| Salt | 0.3g | 1.3g |
| Fibre | 3.4g | 14g |
Vegan
1/3 daily fibre
8 plants
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.
Cooking Instructions
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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