Serves: 2 | Cook Time: 25 mins | Calories: 623 | Type: Vegan + Gluten-Free


  • 240g chickpeas (drained)
  • 2cm fresh ginger
  • 100g sweet potato
  • 1 red pepper
  • 200ml coconut milk
  • 1 broccoli
  • 2 tsp curry powder (mustard/celery)
  • 1 lime
  • Handful of coriander
  • 2 tsp dessicated coconut

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Peel and chop the sweet potato into 1 cm pieces. Chop the red pepper into bite-sized pieces. Peel and finely chop the ginger.
  2. Roughly chop the coriander and drain the chickpeas.
  3. In a medium-sized pan, heat 1 tbsp oil on a medium heat and add the ginger and sweet potato. Fry for 5 mins, then add the red pepper and cook for a further 5 mins.
  4. Then add the curry powder, coconut milk and chickpeas and simmer for 10 mins to reduce the sauce. Season with sea salt and black pepper.
  5. While the curry is cooking, grate the broccoli into a rice consistency using a grater. Heat a saucepan over a gentle heat with 1 tsp oil, and add the broccoli rice with 2 tbsp water, cook for 3-4 mins, stirring constantly until the broccoli has slightly softened. Mix in half of the juice from the lime.
  6. Stir the chopped coriander through the curry.
  7. Spoon the broccoli rice onto a warm plate and top with the Sri Lankan sweet potato, red pepper and chickpea curry. Drizzle over the remaining lime juice, and scatter over the dessicated coconut.