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 unwaxed lime
- 40g creamed coconut
- 2 sweet potato
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
60g smooth peanut butter (Peanuts, Nuts)(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 handful of fresh coriander
-
570g queen chickpeas(Chickpeas in their bean stock (water and salt).)
-
4 tsp garam masala(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 200g sugar snap peas
- 1 onion
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
Allergens
Contains:
Peanuts
May Contain:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 546Kcal |
| 486kJ | 2285kJ | |
| Fat | 4.9g | 23g |
| of which saturates | 1.7g | 8.0g |
| Carbohydrates | 15g | 70g |
| of which sugars | 3.5g | 16g |
| Protein | 3.7g | 17g |
| Salt | 0.26g | 1.2g |
| Fibre | 3.9g | 18g |
Vegan
1/3 daily fibre
4 of 5 a day
Creamy Chickpea, Sweet Potato & Peanut Butter Curry
With Mindful Chef x Bold Bean Co, beans have never tasted better. 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. Inspired by a recipe from Bold Bean Co's new cookbook, 'Full of Beans’. Cool beans, bold flavour.
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 & prep
- Dice the sweet potatoes into 2cm chunks (peel optional). Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Peel and halve the onion, then thinly slice. Roughly chop the coriander
Start the base
- Heat the large saucepan with 1 tsp oil on medium 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 the jug with 250ml boiling water
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 chickpeas (with their stock) and simmer for 5-6 mins
Final touches
- Add the peanut butter to the now empty measuring jug with 2 tbsp hot water. Mix until it forms a smooth paste
- Stir the peanut butter mixture and sugar snaps into the curry and simmer for 2-3 mins, until the sauce has thickened and the veg is soft
- Once roasted, gently stir in the sweet potato
Plate up
- Add half the coriander to the pan and squeeze in the juice from 1 lime. Stir gently, then season to taste
- Share the curry between bowls, topped with the remaining coriander. Garnish with the remaining lime, cut into wedges
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