• 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 red bell pepper
  • 1 15 oz can chickpeas, drained
  • 2 14 oz can full fat coconut milk
  • 1 onion, chopped
  • 4 Tbs red curry paste
  • salt, pepper to taste
  • 2-3 large handful spinach, chopped


  1. Heat a bit of oil, or if you don’t use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
  2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.
  3. Cook rice as package directions. Once cooked stir in some coconut oil to the rice and serve.
  4. Enjoy 🙂

Jaime Hayes

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