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Chickpea and Sweet Potato Curry from Sam Hadadi

Preparation Time
15 - 20 minutes

Cooking Time
1 hour 10 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 red onion, peeled and finely diced
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, minced
  • 1/2 tbsp. minced ginger
  • 1 tsp. Lucy Bee Turmeric Powder
  • 1 tsp. chilli flakes
  • 1 tsp. chilli powder
  • 1/2 tsp. cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. Lucy Bee Cinnamon Powder
  • 400g chopped tomatoes
  • 400g chickpeas
  • 80g Lucy Bee Creamed Coconut
  • 340ml water
  • 2 medium sweet potatoes, peeled and chopped
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 1 bunch fresh coriander
  • 1 lime (plus one more to serve)
  • 230ml coconut yoghurt


  1. Heat the Lucy Bee Coconut Oil in a large pan, then add the onion and cook for a few minutes until softened. Add the garlic, chilli, ginger and spices, along with a good dose of Lucy Bee Himalayan Salt and pepper, then stir well and fry gently for a further couple of minutes.
  2. Add the Lucy Bee Creamed Coconut and water to a blender and blitz to make coconut milk.
  3. Add in the tomatoes, chickpeas, coconut milk and sweet potato, stir and turn the curry down to a simmer. In the meantime, finely chop a small handful of the coriander stems, then stir those in too, before adding the juice of half a lime. Cover the curry with a lid for around an hour, stirring often and adding more seasoning and spices to taste (I usually add a touch more Lucy Bee Cinnamon powder and chilli flakes).
  4. Just before you're ready to serve, stir through the yoghurt, along with more lime and spices if desired. Serve scattered with coriander leaves and with boiled rice or quinoa and enjoy!

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