Lentil Coconut Curry Rice Bowl
- Per serve
- A$2.18
- Protein
- 20g
- Time
- 35 min
Indian-Australian - Lunch, Dinner
Sweet Potato Chickpea Curry
A hearty curry with sweet potato, chickpeas, spinach, coconut milk, and rice.
Cost and nutrition
What this recipe costs
Estimates use curated Coles and Woolworths product matches for Sydney, with prices last checked 25 September 2026. Always check live retailer prices before purchase.
A$2.15per serve, makes 4 serves as written
A$8.61cost to make the full recipe
A$2.30Coles per serve
A$2.22Woolworths per serve
38 mintotal time
19g protein726 kcal per serve
Make it
Ingredients and method
Ingredients
- 2 sweet potatoes Sweet potato
- 420g Chickpeas
- 280g Rice
- 260ml Coconut milk
- 60g Curry paste
- 100g Baby spinach
Method
- Prep the ingredients Set out sweet potato, chickpeas, rice, coconut milk, curry paste and spinach. Wash, trim, and chop sweet potato and spinach before heating the pan. Drain chickpeas. Measure coconut milk and curry paste.
- Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
- Fry the base Heat a large pan over medium heat. Stir in the curry paste for 30 seconds until fragrant, keeping it moving so it does not catch.
- Cook the main ingredient Add sweet potato and cook for 4-5 minutes so the edges start to soften, then stir in chickpeas.
- Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 12-18 minutes until the sauce thickens and everything is cooked through.
- Finish with vegetables Add spinach for the last 3-5 minutes so the vegetables soften but still hold their colour.
- Serve Spoon the curry over rice, divide into serves, and season to taste.
More like this
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