Chick’n and Chickpea Curry with Sweet Potatoes

40-45 min
3-4
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Give your favorite meals a tasty LikeMeat twist! Whether it’s Italian, Asian or Indian cuisine you love – we’ve got a recipe that will keep everyone happy. Try adding LikeMeat products to your own recipes.

Be sure to rinse your basmati rice to stop it sticking together while boiling. Put the rice in a fine mesh strainer under running cold water for 2-3 minutes, then shake dry and set aside until your water is boiling.
Be sure to rinse your basmati rice to stop it sticking together while boiling. Put the rice in a fine mesh strainer under running cold water for 2-3 minutes, then shake dry and set aside until your water is boiling.

What to buy?

Checklist

  • 1 ½ cups Basmati Rice
  • 3 cups water
  • 1/3 tsp salt
  • 1 tbsp vegan butter
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 tsp ginger, peeled and minced
  • 2 tbsp curry powder
  • *crushed red pepper
  • 1 tbsp tomato paste
  • 1 - 15 oz can coconut milk
  • 2 cups sweet potato, peeled, diced ½" cubes
  • 1 -15 oz can chickpeas, drained
  • ½ a lime, juiced
  • Salt and pepper to taste
  • 1 package of Like Chick’n Pieces
  • 2 tbsp oil
  • Cilantro, chopped
  • Coconut Yogurt
  • Flatbreads

Let's do this!

Let's do this!

  1. Rice In a small sauce pot, bring the water to a boil over high heat. Add a pinch of salt and stir in the rice. Once it starts to boil again, turn the heat down to low and simmer for 10-12 minutes, covered, until the water is absorbed. Refer to the package directions to confirm approximate cook time. Once cooked, remove from heat and keep covered.
  2. Preheat a large skillet over medium heat, then add the plant-based butter and onions. Cook for 5 minutes until soft, then stir in the garlic and ginger for another 1-2 minutes. Next, add the curry powder and crushed red pepper (optional) and cook until it becomes fragrant. Stir in the tomato paste and allow it to heat up before adding the coconut milk. Stir until cocnut milk and tomato paste are blended. Add the sweet potato cubes and simmer for 15 minutes until tender. At this point, add your chick peas and simmer for another 5 minutes until heated through, then add lime juice and season with salt and pepper. While the curry is simmering, preheat another skillet over medium-low heat for 2-3 minutes, then add the oil and Like Chick’n pieces, stirring for 4-5 to five minutes until the pieces are cooked and slightly golden brown on all sides. Stir into the curry and serve immediately.
  3. Serve it Up: Serve your curry over the basmati rice, with a dollop of coconut yoghurt, fresh coriander, a sprinkle of sesame seeds and a tasty plant-based naan bread.

Start cooking

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