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
-
2 tsp garam masala
- 1 handful of fresh coriander
- 1 onion
-
30g smooth peanut butter (Peanuts, Nuts)
-
4 tsp ginger & garlic paste
- 15g creamed coconut
- 1 sweet potato
- 80g sugar snap peas
-
2 tsp curry powder
-
570g queen chickpeas (use half)
- 1 unwaxed lime
Peanuts
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 458Kcal |
| 442kJ | 1915kJ | |
| Fat | 4.8g | 21g |
| of which saturates | 1.4g | 6.2g |
| Carbohydrates | 13g | 56g |
| of which sugars | 3.6g | 15g |
| Protein | 3.1g | 14g |
| Salt | 0.25g | 1.1g |
| Fibre | 3.3g | 14g |
Ingredients
Ingredients
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
-
570g queen chickpeas (use a quarter)
-
2 tsp garam masala (use half)
- 15g creamed coconut (use half)
-
30g smooth peanut butter (use half) (Peanuts, Nuts)
-
2 tsp curry powder (use half)
-
4 tsp ginger & garlic paste (use half)
- 80g sugar snap peas (use half)
- 1 sweet potato (use half)
- 1 unwaxed lime (use half)
Peanuts
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 458Kcal |
| 409kJ | 1915kJ | |
| Fat | 4.4g | 21g |
| of which saturates | 1.3g | 6.2g |
| Carbohydrates | 12g | 56g |
| of which sugars | 3.3g | 15g |
| Protein | 2.9g | 14g |
| Salt | 0.23g | 1.1g |
| Fibre | 3.1g | 14g |
Chickpea & Sweet Potato Curry with Sugar Snap Peas & Peanut Butter
You’ll simmer, giant velvety queen chickpeas in a decadent coconut curry, infused with fragrant spices. Add peanut butter to make it even creamier, then stir through vibrant roasted sweet potatoes for the perfect bite. A bowlful of comfort, perfecter for the colder weeknights!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out large saucepan, a peeler & a measuring jug
Roast the sweet potato & prep
- Cut the sweet potato into 2cm chunks (peel optional). Place onto the lined baking tray and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, thinly slice the onion. Roughly chop the coriander
Start the base
- Heat the large saucepan with 1 tsp olive oil on medium-high heat. Once hot, add the onion and cook for 6-7 mins, until starting to caramelise. Season with salt and pepper
- Meanwhile, dissolve the creamed coconut in a jug with 150ml boiling water (75ml for 1 person)
Build the flavour
- Add the ginger & garlic paste to the pan and cook for 1 min, until fragrant
- Add the garam masala and curry powder and cook for 30 secs more, then add the coconut mixture and bring to the boil
- Stir in the half jar of chickpeas (with their stock) and simmer for 5-6 mins
Final touches
- Mix the peanut butter with 2 tbsp hot water in the jug, until it forms a smooth paste
- Add the peanut butter mixture and sugar snaps to the curry and simmer for 2-3 mins, until the sauce has thickened and the veg is tender
- When the sweet potato is ready, gently stir into the curry
Plate up
- Add half the coriander to the pan and squeeze in the juice from half the lime. Stir gently, then taste and season with salt, pepper and more lime if needed
- Share the curry between bowls, topped with the remaining coriander and lime, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
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!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.