You’ll be thankful this recipe includes crispy poppadoms, so you can scoop up every last drop of this flavour-packed curry. Made with oven roasted sweet potato, earthy chickpeas, silky onion, and that welcoming warmth of ginger. Spiced with a special UCOOK turmeric curry rub.
Serving guide
Choose your portion size.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the Chickpeas and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced, 10-12 minutes.
CRISPY Kale & CORIANDER
Once the curry base has thickened slightly, add the Kale and ½ the coriander. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining coriander. Serve with the crispy Poppadoms on the side. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the Chickpeas and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced, 10-12 minutes.
CRISPY Kale & CORIANDER
Once the curry base has thickened slightly, add the Kale and ½ the coriander. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining coriander. Serve with the crispy Poppadoms on the side. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the Chickpeas and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 12-15 minutes.
CRISPY Kale & CORIANDER
Once the curry base has thickened slightly, add the Kale and ½ the coriander. Simmer until the kale has wilted, 5-6 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining coriander. Serve with the crispy Poppadoms on the side. Well done, Chef!
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, scatter over the Chickpeas and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CURRY BASE
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced, 12-15 minutes.
CRISPY Kale & CORIANDER
Once the curry base has thickened slightly, add the Kale and ½ the coriander. Simmer until the kale has wilted, 5-6 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat.
Poppadoms
Heat the Poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
HURRY & ENJOY THE CURRY
Bowl up the coconut curry and garnish with the remaining coriander. Serve with the crispy Poppadoms on the side. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R233.32
for 4 servings · R58.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Sweet Potato Chunks needs 800 gBulk Kara Sweet Potatoes 2 kg 2 kg at R54.99 · 40% of packR22.00
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Turmeric Curry Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hearty Coconut, Ginger & Chickpeas?
The preparation time for Hearty Coconut, Ginger & Chickpeas with poppadoms is between 25 and 45 minutes.
What is the total time required to make Hearty Coconut, Ginger & Chickpeas with poppadoms?
The total time required to make Hearty Coconut, Ginger & Chickpeas with poppadoms is between 40 and 60 minutes.
How many servings does Hearty Coconut, Ginger & Chickpeas provide?
4 servings
What are the main ingredients in Hearty Coconut, Ginger & Chickpeas?
Chickpeas, Coconut Milk, Cooked Chopped Tomato, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Poppadoms, Sweet Potato Chunks, Turmeric Curry Rub
What is the nutritional information of Hearty Coconut, Ginger & Chickpeas?
Calories: 700, Carbs: 101 grams, Fat: grams, Protein: 23 grams, Sugar: 27.7 grams, Salt: 752 grams
How do I prepare Hearty Coconut, Ginger & Chickpeas?
HURRY & ENJOY THE CURRY: Bowl up the coconut curry and garnish with the remaining coriander. Serve with the crispy poppadoms on the side. Well done, Chef! POPPADOMS: Heat the poppadoms in the microwave until crispy, 20-30 seconds. Alternatively, place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. CRISPY KALE & CORIANDER: Once the curry base has thickened slightly, add the kale and ½ the coriander. Simmer until the kale has wilted, 3-4 minutes. In the final 2-3 minutes, mix in the roast and seasoning. Remove from the heat. CURRY BASE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 5-6 minutes (shifting occasionally). Add the garlic, the ginger, and the turmeric curry rub. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato, the coconut milk, and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced, 10-12 minutes. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, scatter over the chickpeas and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Hearty Coconut, Ginger & Chickpeas?
Chickpeas, Coconut Milk, Cooked Chopped Tomato, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Poppadoms, Sweet Potato Chunks, Turmeric Curry Rub
How many calories does Hearty Coconut, Ginger & Chickpeas have?
700 calories
How much fat content does Hearty Coconut, Ginger & Chickpeas have?
grams