This quick and delicious curry is packed full of flavour. ⠀

The heat from the Goan spices and ginger, crunch from mealworms against the soft sweet potato and chickpeas, bound together by cool and creamy coconut milk. Get a mouthful of that with fluffy white rice – banging. 👌

Serves: 2 Portions

Time: 30mins


40g Mealworms buy some here

10g Goan spice mix

1 sweet potato - diced

2 tbsp olive oil

1 tbsp ginger

1 red onion - diced

1 clove garlic - fine chopped

1 tsp turmeric

1 tbsp tomato puree

20g Tamarind paste

1 tin chickpeas

1 tin coconut milk

handful of spinach

200g basmati rice


1. ROAST POTATOES | 20mins

  • Start cooking rice.

  • Place the sweet potatoes, Goan spice mix and 1 tbsp of olive oil in a baking tray and roast at 200C fan/220C/gas7 for 15 mins or until soft.

2. PREPARE SAUCE | 10mins

  • In a pan sweat the onion, garlic and ginger until softened.

  • Then add in the tomato puree, tamarind paste and turmeric and cook for a few minutes.

  • Add in the coconut milk and bring to a simmer.

3. ADD BUGS | 10mins

  • Once the sweet potato is cooked, mix in the drained chickpeas and mealworms and return to the oven for around 10 mins, or until the mealworms become crispy.

4. PLATE | 5mins

  • Add the contents of the roasting tray to the saucepan, with a handful of spinach. Stir until all combined and the spinach has wilted.

  • Serve in a bowl with the cooked basmati, and garnish with chopped coriander and flaked almonds.

  • Take a photo of your delicious creation and share it with us! We'd love to see what you've made.

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