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Sweet Potato and Chickpea Curry


  • 1 small sweet potato
  • 3/4 cup canned chickpeas, rinsed
  • 1 tsp olive oil
  • 3 cloves of garlic, minced
  • 1 tbsp spring onion, chopped finely
  • 1/2 cup water
  • 1/2 cup Cocobella natural coconut yoghurt
  • 1/2 tbsp curry powder
  • 1 tsp smoked paprika
  • 1/2 tsp pink salt
  • 1/4 tsp black pepper


  1. Chop sweet potatoes into small pieces
  2. Heat the oil in a saucepan over medium-high heat, before adding minced garlic and spring onions
  3. Once the garlic has slightly browned, add the sweet potato, chickpeas, water, coconut yoghurt, curry powder, paprika, salt and pepper to the saucepan, and stir until well-combined
  4. Cook and stir on medium heat for 20-25 minutes, adding more water as you go (if desired)
  5. Serve with cooked brown rice, extra @purecocobella coconut yoghurt and coriander

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