Sunshine Stew

Sunshine Stew

Prep / Cook / Total    -    15 / 30 / 45min


  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 red chilli finely chopped
  • 1 tsp ground turmeric (or a thumb-sized piece of fresh turmeric, finely chopped)
  • 1 tbsp curry powder
  • 2 large sweet potatoes diced
  • 400ml vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin chickpeas, rinsed and drained
  • Juice of ½ lime
  • Large handful of fresh coriander roughly chopped
  • Sea salt and freshly ground black pepper

Additional vegetables can be added 🙂



  • Place a large pan over a medium heat and add the oil. Add the onion, season with salt and pepper and fry for 6-8 minutes until tender.
  • Add the garlic, chilli, turmeric and curry powder and fry for a further 2 minutes until the spices release their aroma.
  • Add the sweet potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the sweet potato is just tender.
  • Check the seasoning and stir through the lime juice and coriander.
  • Serve in deep bowls.

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