Like Chicken Bites, Sweet Potato and Chickpea Curry


To serve

Basmati Rice
Coconut yoghurt
Sesame Seeds
Plant-based naan bread



Add the vegetable oil to a large frying pan over medium/high heat. Add in the diced onion and cook for a minute or until translucent. Add the crushed garlic and cook for another minute, then add in all of your spices: ground ginger, curry powder and chilli flakes (optional) and toast them for a minute in the hot pan.


Stir in the tomato paste, then pour in the coconut milk and reduce to low heat.


Add in the sweet potato chunks and bring to a simmer. Allow to cook for 10-15 minutes or until the sweet potato is softened. Pour in the drained chickpeas and stir to combine. Season to taste with salt and pepper.


In the meantime, fry the LikeMeat Like Chicken Bites in a little vegetable oil in a separate pan until lightly crispy around
the edges.


Add the Like Chicken Bites to the curry before serving and stir to combine with the curry sauce.


Serve your curry with basmati rice, a dollop of coconut yoghurt, fresh coriander, a sprinkle of sesame seeds and a tasty plant-based naan bread.


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