Red Thai curry with chickpeas, sweet potato and kale

Serves 6-8

This delicious red Thai curry with chickpeas, sweet potato and kale is perfect for getting you through a busy day. Packed full of wholesome goodness to keep you happy and healthy, it couldn’t be simpler to make and is ideal if you’re cooking for lots of people.

Wellbeing Wisdom

  • Studies show that garlic may reduce our risk of stroke and heart disease, by reducing blood pressure
  • Containing high levels of vitamin A (in the form of beta-carotene) and vitamin C, kale is excellent for our immune system


  • 3 medium sweet potatoes
  • 3 x 400g can chickpeas
  • 200g kale
  • 3 x 400g coconut milk
  • 4 cloves garlic
  • 1 thumb ginger
  • 2 tbsp of honey
  • 1 lime, juice & zest
  • 3 tbsp fish sauce (substitute soy sauce if wanting a vegetarian option)
  • 2-3 tbsp good quality red Thai curry paste
  • 1 tbsp coconut oil
  • 1 red onion

To serve

  • 1 pot low-fat natural yoghurt
  • 1 lime, juice & zest
  • Bunch of coriander


  1. Chop up the sweet potato (leaving the skin on) into medium-sized chunks. Boil in a pan of water for 10 minutes until they start to soften, then drain and set to one side.
  2. Meanwhile, finely chop up the red onion, peel and matchstick the ginger, and crush the garlic cloves with the back of a knife and chop up finely. Heat up the coconut oil in a large wok or deep casserole dish, and add in the red onion, ginger and garlic. Sauté together for a few minutes until soft, then mix in the red Thai curry paste (depending how spicy you like it – use anything between 1 – 3 tbsp of paste).
  3. Next, add in the coconut milk and let it cook on medium heat for 10 minutes, before adding in the sweet potato and chickpeas. Add in the fish sauce to taste and let it all simmer together for a further 20 minutes, mixing in the kale in the last 5 minutes.
  4. Serve with yoghurt, fresh coriander and lime.