Sweet Potato and Chickpea Curry Recipe

This was my first foray into vegetarian curries and I was blown away by how tasty it was!

Really easy to make too, don’t let the number of ingredients scare you off, it was basically just chuck everything into a saucepan and it cooked itself. With a sweet potato, a bunch of spinach and a tin of chickpeas as the main ingredients this was also very easy on the budget!

10 mins prep
30 mins cooking

2 x tbsp vegetable oil
1 x onion, finely chopped
2 x garlic cloves, crushed
2 x tsp grated ginger
1 x tsp turmeric
3 x tsp ground coriander
2 x tsp ground cumin
1 x tsp chilli powder
1 x 400gm tinned tomatoes
500gm sweet potato, peeled and cut into 2cm pieces
1.5 cups vegetable stock
1 x 400gm can chickpeas, drained and rinsed
1 x bunch spinach, washed and chopped
1 x tbsp butter



  1. Heat oil in large saucepan over medium heat. Add onion and cook for three minutes
  2. Add garlic, ginger, turmeric, coriander, cumin and chilli and cook for two minutes
  3. Add tomatoes, sweet potato and stock. Bring to a boil, reduce to a simmer and partially cover
  4. Cook for 25 minutes or until sweet potato is tender
  5. Add the chickpeas, stir and cook for five minutes
  6. Add the spinach and cook until wilted
  7. Serve with rice and a dollop of natural yoghurt

This recipe was inspired by Best Recipes

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