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Sweet potato and chickpea curry

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(6 if served with rice)

A little effort

Prep: 10 mins

Cook: 20 mins - 25 mins

A star rating of 5 out of 5.10 ratingsRate

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Try our vibrant sweet potato and chickpea curry for dinner tonight. It’s colourful, rich, hearty and packed with nutrients

Freezable

Gluten free

Vegetarian

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Try our sweet potato and chickpea curry, then check out our sweet potato and lentil curry, veggie butter curry, halloumi curry and more vegetarian curry recipes.

How to make the perfect sweet potato and chickpea curry: cook's tips

• Keep an eye on the onions – don't let them catch in the pan, as this will create a bitter flavour. You want the onions soft and translucent.
• Add an extra splash of water if the curry seems too thick at the end.
• You can swap out ground chilli powder for fresh chilli if you have it at home.

How to store sweet potato and chickpea curry: Store in the fridge for up to 4-5 days in a Tupperware box.

How to serve sweet potato and chickpea curry: Serve hot with rice. This dish also works well without a carb – we like to eat it alongside a quick cucumber, onion and lime juice salad, for freshness. Plus a big dollop of greek yogurt or coconut yogurt on top.

Can it be made in advance? The flavours tend to get even better after a day or two. This dish can also be frozen – thaw completely before reheating.

If using ghee in this recipe, then read our guide on what is ghee and where to buy it for advice on sourcing this ingredient.

Sweet potato and chickpea curry recipe

Ingredients

Nutrition

• 1 tbsp ghee or vegetable oil

• 1 large onion

  very finely sliced

• 2 garlic cloves

  finely chopped

• whole bunch of coriander (25g)

  stalks finely chopped, leaves reserved for later

• 1 tbsp fresh minced ginger or ginger purée

• 2 tsp turmeric

• 1 tbsp garam masala

• ½ tsp chilli powder

  (we used Kashmiri)

• 2 large vine tomatoes (250g)

  finely chopped

• 1 tbsp tomato purée

• 1 x 400ml tin light coconut milk

• 500g sweet potatoes

  peeled and cut into rough 2cm pieces

• 2 x 400g tins chickpeas

  drained

• 40g ground almonds

• whole bunch of coriander (25g)

  finely chopped

Nutrition: per serving

• kcal486
• fat21.5g
• saturates9.5g
• carbs51.5g
• sugars20.3g
• fibre12.9g
• protein15.3g
• salt0.19g

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Method

• step 1

  Heat the ghee or oil in a large saucepan over a medium heat. Add the onions and a pinch of salt and cook for 7-8 mins until very soft, stirring occasionally. Add the garlic, coriander stalks and ginger and continue cooking for 1 min.

• step 2

  Add the spices and cook for a further 1-2 mins until fragrant.

• step 3

  Add the tomatoes and let them break down for 3 mins, stirring consistently. Add the tomato purée and continue cooking for 1 min.

• step 4

  Add the coconut milk, 200ml water and the sweet potatoes. Bring to the boil, then turn the heat down to medium and cook for 10 mins until the sweet potatoes are almost cooked through.

• step 5

  Add the chickpeas and ground almonds, then season. Continue cooking for 2-3 mins until thick and creamy. If the mixture is too thick, add another splash of water.

• step 6

  While the curry is cooking, chop up your coriander leaves and stir them into the curry. Serve with rice, yogurt, naan or a fresh salad.

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