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Indonesian Inspired Chickpea Curry

Indonesian Inspired Chickpea Curry

with Garlicky Spinach

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We love good Indonesian Inspired Chickpea Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Sweet Potato

2 unit(s)


½ unit(s)


1 pack(s)


300 milliliter(s)

Water for the Rice

150 grams

Basmati Rice

1 pot(s)

Cashew Nuts


1 unit(s)

Ginger Puree

1 sachet

Yellow Curry Paste

200 milliliter(s)

Water for Curry

1 sachet

Vegetable Stock Powder


200 milliliter(s)

Coconut Milk

1 pack(s)

Peanut Butter


1 bag(s)

Baby Spinach

1 sachet

Ketjap Manis

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3983 kJ
Energy (kcal)952 kcal
Fat38.0 g
of which saturates19.0 g
Carbohydrate123 g
of which sugars21.0 g
Protein25 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Halve, peel and chop the shallot into small pieces. Peel the sweet potato and chop into 2cm pieces. Peel and grate the garlic (or use a garlic press). Zest your lime and cut into wedges. Drain and rinse the chickpeas in a sieve.


Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Heat a large saucepan on a medium high heat (no oil), add the cashews and cook, stirring regularly, until lightly toasted, 2-3mins. TIP: Watch them like a hawk as they can burn easily.Remove from the pan and pop in a small bowl for later. Wipe the pan with kitchen paper and return to medium heat with a drizzle of oil. Add the shallot to the saucepan and stir fry until softened, 3-4 mins.


Stir in the ginger puree, Thai yellow curry paste and half the garlic. Cook for 1 minute more. Stir in the sweet potato and chickpeas, then pour in the water (see ingredients for amount), stock powder, coconut milk and peanut butter. Stir to combine, ensuring the peanut butter has combined, 2-3 mins. Bring to the boil, then reduce to a simmer. Pop the lid on and simmer stirring frequently until the sweet potato is tender, 15-20 mins.


About 6-8 mins before your curry is ready, heat a drizzle of oil in a frying pan on medium high heat. When hot, add the spinach a handful at a time and allow it to wilt slightly, 1-2 mins. Once it begins to wilt, add the ketjap manis and garlic and stir fry until some of the liquid has evaporated, 2-3 mins. Remove from the heat once done.


Stir the lime zest through the rice and share between bowls. Add a squeeze of lime juice to the curry, taste and add salt, pepper and lime juice if you feel it needs it. Spoon the curry on one side of the rice and the garlicky spinach on the other. Sprinkle on the cashews and enjoy!