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This quick and delicious Goan curry is packed full of flavour and goodness from the mealworms. Perfect for any day of the week!

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

Time: 30 mins


Mealworms - 40g

Goan Spice Mix - 10g

Sweet Potato - 1 diced

Olive Oil - 2 tbsp

Ginger - 1 tbsp

Red Onion - 1 diced

Garlic Clove - 1 fine chopped

Turmeric - 1 tsp

Tomato Purée - 2 tbsp

Tamarind Paste - 1 tbsp

Chickpeas - 400g

Coconut Milk - 400ml

Spinach - small handful

Basmati Rice - 200g


1. ROAST POTATOES | 20 mins

  • Start cooking the rice, and cook as per instructions on the packet.

  • Dice the sweet potatoes and place with Goan spice mix and olive oil in a baking tray and roast at 200C fan/220C/gas7 for 15 mins or until soft.

2. PREPARE SAUCE | 10 mins

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

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

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

3. ADD BUGS | 10 mins

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

4. PLATE | 5 mins

  • 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 rice, 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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