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.
Creamy Coconut, Chickpea & Sweet Potato Stew
A colourful bowlful of warming veggies. Chickpeas simmer with courgettes, sweet potatoes and tomatoes. Our vibrant tempero baiano spice blend brings sunshine flavour. Creamy coconut milk for richness. Finish with fresh coriander to complete the rainbow.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 sweet potato
- 230g chickpeas (Chickpeas, water, salt)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp tomato purée
- 1 shallot
- 80g sliced kale
- 1 courgette
- 1 garlic clove
- 1 handful of fresh coriander
- 40g creamed coconut
- 1 unwaxed lime
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 110g baby tomatoes
Nutritional Information
Calories: 570
Protein: 17g
Carbs: 58g
Fat: 23g
Ingredients
- 110g baby tomatoes (use half)
- 1 unwaxed lime
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 80g sliced kale
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 40g creamed coconut
- 1 courgette
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 garlic clove
- 1 shallot (use half)
- 1 handful of fresh coriander (use half)
- 1 sweet potato (use half)
- 2 tbsp tomato purée (use half)
Nutritional Information
Calories: 701
Protein: 22g
Carbs: 68g
Fat: 32g
Creamy Coconut, Chickpea & Sweet Potato Stew
A colourful bowlful of warming veggies. Chickpeas simmer with courgettes, sweet potatoes and tomatoes. Our vibrant tempero baiano spice blend brings sunshine flavour. Creamy coconut milk for richness. Finish with fresh coriander to complete the rainbow.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220 / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a peeler, a measuring jug, a sieve & a large frying pan
Get the sweet potato on
- Cut the sweet potato into 2cm cubes (peel optional)
- Place onto one side of the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 18-20 mins, until soft and golden
Prep time
- Dissolve the creamed coconut and stock powder in the jug with 300ml boiling water (150ml for 1 person)
- Drain and rinse the chickpeas. Dice the courgette into 2cm cubes
- Finely slice the shallot. Finely chop or crush the garlic. Halve the tomatoes
- Roughly chop the coriander. Quarter the lime
Build the dish
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the courgette and shallot, and cook for 5-7 mins until soft and golden
- Stir in the spice mix, garlic and tomato puree, then cook for 1 min. Add the coconut mixture, tomatoes and chickpeas
- Bring to a boil and simmer for 6-8 mins, until the sauce thickens. Season with salt
Crisp up the kale
- Meanwhile, pick the woody stalks from the kale
- Place the kale onto the other side of the sweet potato tray and toss with 1 tsp of oil, a pinch of salt and pepper
- Roast for another 5-6 mins / air fryer 3-4 mins, until golden and crisp
- When ready, stir the roasted sweet potato, coriander and juice from half the lime into the stew
Plate up
- Serve the stew into bowls. Top with the crispy kale and remaining lime wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.