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
-
80g Kale (whole leaf)(Kale (whole leaf))
-
10g vegetable stock powder (use half)(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 110g baby tomatoes (use half)
- 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.)
- 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)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 84Kcal | 694Kcal |
| 352kJ | 2902kJ | |
| Fat | 3.9g | 32g |
| of which saturates | 2.9g | 24g |
| Carbohydrates | 8g | 67g |
| of which sugars | 3.3g | 27g |
| Protein | 2.7g | 22g |
| Salt | 0.47g | 3.9g |
| Fibre | 3.0g | 25g |
Ingredients
Ingredients
-
80g Kale (whole leaf)(Kale (whole leaf))
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 sweet potato
-
230g chickpeas(Chickpeas, water, salt)
- 2 tbsp tomato purée
- 1 shallot
- 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
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 561Kcal |
| 376kJ | 2349kJ | |
| Fat | 3.7g | 23g |
| of which saturates | 2.1g | 13g |
| Carbohydrates | 9g | 56g |
| of which sugars | 3.5g | 22g |
| Protein | 2.7g | 17g |
| Salt | 0.51g | 3.2g |
| Fibre | 3.2g | 20g |
Vegan
1/3 daily fibre
5 of 5 a day
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.
Cooking Instructions
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, rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
- 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
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