, Step by step

Sweet potato, chickpea, and coconut milk curry

A lightly spiced, vegetarian curry packed with flavor. A perfect winter dish.

Mark Stower, Director of Food and Service

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 4


  • Step 1

    Take a large high-sided frying pan and add the sunflower oil. Heat the oil and add the sliced onion. Cook for a minute then add the diced sweet potato.

  • Step 2

    Now add the sliced red chilli and chopped garlic. Cook for 1 minute, then add the coconut milk, chickpeas and stock and bring to the boil.

  • Step 3

    Add the curry paste and stir in thoroughly.

  • Step 4

    Simmer until the potato is just cooked, for approximately 10 minutes. If you have the stalks from the coriander, chop these finely and add.

  • Step 5

    Add the broccoli, mushrooms, spring onions, baby corn and pak choi and cook for a few minutes on a medium heat.

  • Step 6

    Check the seasoning and add the fresh coriander. Mix together.

  • Step 7

    Serve with rice and garnish with a few leaves of fresh coriander scattered over the top.


This month’s recipe is a perfect example of how a delicious, nutritious, and filling meal can be created without using animal protein. The protein in this meal is provided by the chickpeas, although small amounts are also provided by the other vegetables too.

Aiming to include more plant-based foods – vegetables, pulses, nuts, seeds, whole grains, and fruit – and reducing the amount of red and processed meats eaten is important in helping to reduce the environmental costs of our food as well as nutritionally.

There is evidence that, compared to less healthy dietary patterns, diets that include more plant foods are associated with positive health benefits and lower risks of some diseases, such as cancer and heart disease.

Plant-based meals also provide important vitamins, minerals, and fibre.

This recipe would also give you around 4 portions of your 5-a-day.