Lime & Coconut Chickpea Curry

Pre-heat the oven to 175°C

Step 1:

Prepare the sweet potatoes and then smother them in 1 tsp of the coconut oil and bake in the oven for 20 minutes until soft.

Step 2:

Melt the other 1 tsp of coconut oil in a pan and sauté the onion for 2-3 minutes until soft. Add in the chilli, ginger, garlic, mustard seeds, cumin and turmeric and continue to sauté on a gentle heat for a further 2-3 minutes adding a splash of water if the pan gets too hot and the spices start to stick.

Step 3:

Add the coconut milk, lime zest and stock to the pan and simmer on a medium heat for 5-8 minutes until the sauce begins to reduce and thicken. Next add your chickpeas, roast sweet potato and pak choi and combine until the pak choi has just softened and the chickpeas are heated through.

Step 4:

Once heated through, remove from the heat and set aside. Just before serving, return to the heat, stir through your chopped coriander and lime juice and serve.

Step 1:

Combine all of the ingredients to make a dough. There is no need to knead the dough, just bring it together to form a ball.

Step 2:

Split the dough into 5 balls and shape into a round with the heel of your hand so that it is a little less than ½ cm thick. Just try not to let it crack – cover your hands in oil if this makes it easier.


Step 3:

Melt some coconut oil in a pan over a medium heat and bake the breads until golden brown on either side. This should take around 3 minutes on each side. Serve straight from the pan with the curry.





Prep Time


Cook time


225g sweet potatoes, peeled and cut into 2cm cubes

2 tsps coconut oil

½ a white onion, sliced

½ a red chilli, finely chopped

2cm cube of ginger, finely chopped

1 clove of garlic, finely chopped

1 tsp black mustard seeds

¼ tsp each of ground cumin & turmeric

1 x400ml can of coconut milk

Juice and zest of 1 lime

75ml vegetable stock made with 1tsp vegetable Bouillon powder (or ½ a stock cube)

1 x400g can of cooked chickpeas

1 pak choi, root cut of so the leaves are released

15g fresh coriander, roughly chopped


120g gluten free plain flour

4 tbsp goats yoghurt

¼ tsp Himalayan Salt

½ tsp baking powder

1 tbsp melted coconut oil, plus additional for greasing the pan