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Sweet Potato and Chickpea Coconut Curry

  • Total: 1 hour
  • Serves: 4


2 tbsp coconut oil
2 medium yellow onions sliced
1 medium diced sweet potato
2 medium diced potatoes 
400g freshly diced tomatoes
1 tin of chickpeas, (250g drained)
3 garlic cloves, finely sliced
1 ½ tbsp Garam Masala
1 tsp curry powder
¼ tsp cumin
Salt and pepper to taste
400ml coconut milk
1 small lime
Tub of 170g Cocobella Natural Coconut Yogurt


In a deep pan over medium-high heat, evenly spread the coconut oil.
 Throw in the onions and tomatoes.
 Grind a bit of salt and pepper over the top and stir it all together. Lower heat to medium and allow the juices of the tomatoes to naturally ooze out, and cook for about 10mins until onions are soft.

Stir in the chickpeas, garlic, and spices until well combined. Then, pour in the coconut milk and stir through. Keep stirring while you add the potatoes and sweet potato to the party. Add the coconut milk, which thickens the mix. Increase the heat and bring it up to a boil, then reduce to a simmer for 10 to 12mins.

Give it a taste and see if there are any adjustments needed (I sometimes throw in a dash more coconut milk). As you remove the curry from the heat, squeeze a lime lightly over the top and don’t forget to stir! Allow to cool for a minute or two. Finally serve with a big dollop of Cocobella Coconut Yogurt. Enjoy!


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