Plant Based Workplace Catering Recipe: Chickpea & Sweet Potato Curry

A Plant-Based Workplace Catering Recipe for Healthy Staff Dining

Plant-based meals are no longer a niche request in workplace catering. They are now a daily expectation from employees who want healthier lunches, lower environmental impact, and more variety in staff dining.

At CCSL, our chefs design plant-forward recipes that deliver flavour, satiety and operational efficiency at scale. A healthy staff meal designed for corporate catering and sustainable workplace dining in Ireland. This plant based workplace catering recipe: Chickpea & Sweet Potato Curry is a perfect example. It is cost effective, nutrient dense, and ideal for high-volume staff restaurants and corporate catering menus.

Why This Dish Works in Workplace Catering

Supports employee wellbeing

High fibre, plant protein and slow-release carbohydrates help sustain energy levels across the afternoon.

Operationally efficient for staff dining

Batch cooking friendly, holds well in hot service, and reheats without compromising quality.

Supports sustainability goals

A meat-free option that reduces carbon impact while still delivering comfort food appeal.

Serves

6–8 portions (ideal for scaling in corporate catering kitchens)

Ingredients

For the curry

• 2 tbsp rapeseed oil

• 2 large onions, finely diced

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp mild curry powder

• 1 tsp turmeric

• 1 tsp smoked paprika

• 2 medium sweet potatoes, peeled and diced

• 2 tins chickpeas, drained and rinsed

• 1 tin chopped tomatoes

• 1 tin full-fat coconut milk

• 250 ml vegetable stock

• 2 handfuls fresh spinach

• Juice of 1 lime

• Salt and black pepper to taste

To serve

• Fresh coriander

• Toasted flaked almonds

• Brown rice or wholegrain basmati

Method

1. Heat rapeseed oil in a large heavy-based pot over medium heat.

2. Add onions and cook gently for 8–10 minutes until soft and lightly golden. This step builds the flavour base.

3. Add garlic and ginger. Cook for 1 minute until fragrant.

4. Stir in curry powder, turmeric and smoked paprika. Cook the spices for 30 seconds to release their oils.

5. Add sweet potato, chickpeas, chopped tomatoes, coconut milk and vegetable stock. Stir well.

6. Bring to a gentle simmer and cook for 20–25 minutes until the sweet potato is tender and the sauce thickens.

7. Stir in spinach and cook until wilted.

8. Finish with lime juice, salt and black pepper to taste.

Serve with brown rice and garnish with coriander and toasted almonds.

This plant based workplace catering recipe: Chickpea & Sweet Potato Curry - Nutritional Benefits for Employees

This dish is designed with workplace wellbeing in mind.

• Plant protein from chickpeas supports satiety and concentration

• Sweet potatoes provide complex carbohydrates for sustained energy

• Coconut milk adds healthy fats for fullness and flavour

• Spinach contributes iron and micronutrients often lacking in office diets

Meals like this help reduce afternoon energy dips and support healthier eating habits at work.

Scaling for Staff Restaurants

For contract catering kitchens, this recipe scales easily and performs well in bulk production.

Chef tips from our workplace catering teams:

• Cook a day in advance to deepen flavour and reduce service pressure

• Hold in hot service up to 2 hours without quality loss

• Works as a vegan main or as part of a wider corporate catering menu

The Bigger Picture: Plant-Based Food in Corporate Catering

Plant-forward menus are now a key part of sustainable catering strategies across Ireland. Organisations are increasingly asking how workplace catering can support employee wellbeing and environmental goals at the same time.

Introducing satisfying meat-free dishes like this curry helps:

• Increase menu variety in staff restaurants

• Support ESG and sustainability commitments

• Encourage healthier daily food choices at work

Looking for Fresh Ideas for Your Staff Restaurant?

If you are reviewing your workplace catering services or planning a staff restaurant refresh, this is exactly the type of nutritious, sustainable menu thinking CCSL delivers every day. Our team works with organisations across Ireland to design workplace dining programmes that support employee wellbeing, sustainability targets and great food experiences. If you are exploring new catering partners, we would love to hear from you.

Get in touch to arrange a tasting, site visit or initial conversation.