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South East Asian Inspired Chickpea Curry
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South East Asian Inspired Chickpea Curry

South East Asian Inspired Chickpea Curry

with Sweet Potato, Spinach and Zesty Basmati Rice

Our South East Asian Inspired Chickpea Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


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 war 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 Time40 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

½ unit(s)


1 carton(s)


45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

10 grams

Vegetable Stock Paste

(Contains Celery)

200 milliliter(s)

Coconut Milk

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

150 grams

Basmati Rice

40 grams

Baby Spinach

Not included in your delivery

125 milliliter(s)

Water for the Curry

300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kcal)886 kcal
Energy (kJ)3707 kJ
Fat37.9 g
of which saturates21.9 g
Carbohydrate112.5 g
of which sugars12.3 g
Protein24.9 g
Salt2.76 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Medium Saucepan


Get Prepped

Peel and chop the sweet potato into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve. 

Fry the Spices

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the yellow Thai style paste, Thai style spice mix and garlic. Stir and cook until fragrant, 1-2 mins.

Simmer and Stir

Add the sweet potato and chickpeas to the pan, then stir in the veg stock paste, coconut milk, peanut butter and water for the curry (see pantry for amount).

Stir the sauce thoroughly to combine, 2-3 mins. Bring to the boil, then reduce to a simmer. 

Cover with a lid and simmer, stirring occasionally, until the sweet potato is tender, 15-20 mins. Add a splash of water if you feel it needs it.

Cook the Rice

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Add the Spinach

Once the sweet potato is cooked, remove the lid from the curry and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a good squeeze of lime juice (see ingredients for amount) to the curry, then season with salt and pepper.

Taste and add more salt, pepper and lime juice if needed.

Finish and Serve

When everything's ready, fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and spoon over the chickpea curry.

Serve with any remaining lime cut into wedges for squeezing over.