Curried chickpeas and sweet potato with chard over basmati rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Curried chickpeas and sweet potato with chard over basmati rice

Curried chickpeas and sweet potato with chard over basmati rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, No Added Sugar

2 Servings, 770 Calories/Serving

20–35 Minutes

Thirty minutes and a handful of ingredients—that’s all it takes to whip up a classic Indian curry. Just simmer chickpeas, sweet potato, and chard in creamy coconut milk and warming spices, then dish out the rice and serve.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup basmati rice
  • 1 organic sweet potato
  • 1 organic yellow onion
  • 1 bunch organic rainbow or other chard (about ½ pound)
  • 1½ cups cooked chickpeas
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • Sunbasket coconut curry base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - ground turmeric - coriander)

Nutrition per serving

Calories 770, Total Fat 34g (44% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 490mg (21% DV), Total Carb. 102g (37% DV), Fiber 17g (61% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Tree Nuts (coconut, cashew)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, make the curry.


Prep the curry ingredients

  • Scrub or peel the sweet potato; cut the potato into ¼-inch pieces. 
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
  • Rinse the chickpeas.
  • Coarsely chop the cilantro; set aside for garnish.
  • If using the jalapeños, remove the stem, ribs, and seeds; thinly slice the jalapeños. Wash your hands after handling.


Cook the curry

In a medium [large] sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sweet potato and cook, stirring occasionally, until starting to brown and soften, 4 to 6 minutes. Add the onion and chard stems, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 

Add the chickpeas, coconut curry base, ½ cup [1 cup] water, and as much jalapeño as you like. Season generously with salt and pepper and bring to a boil, then reduce to a simmer. Add the chard leaves, cover, and cook until the vegetables are tender and the sauce has thickened, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper. 


Transfer the rice to individual bowls and top with the curry. Garnish with the cilantro and serve.

Kids Can!
  • Rinse the rice.
  • Measure the onion.
  • Strip the chard leaves.
  • Rinse the chickpeas.
  • Garnish with the cilantro.