Sweet Potato and Chickpea Curry

5 from 18 votes

Incredibly easy Sweet Potato and Chickpea Curry that's made in one pot using store cupboard ingredients with only 5 minutes of prep!

Prep Time5

Cook Time1 10

Total Time1 15

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Ingredients

2 tsp olive oil (or coconut oil)
2 garlic cloves peeled and crushed
2 tsp turmeric
1 pinch chilli flakes
½ tsp paprika
½ tsp cayenne pepper
2 medium sweet potatoes peeled and chopped into cubes
800 ml (2) cans of full fat coconut milk
2 tbsp tomato puree
800 g (2) cans of tomatoes
400 g (1) can of chickpeas drained and rinsed
2 handfuls kale or spinach (optional)
salt & pepper

Metric - US Customary

Instructions

Pre-heat your oven to 200C (fan oven). Firstly peel and chop your sweet potatoes into cubes
Now heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle.
Add your spices and chopped sweet potato and mix.
Now add all the tinned ingredients (coconut milk, tomato puree, tinned tomatoes, chickpeas) and mix. Bring to a boil and then place in the pre-heated oven for 45 minutes.
Remove from the oven and add kale/spinach (optional) and place back in the oven for 15 minutes.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!

To Freeze: Allow to cool, store in an airtight container in the freezer for up to 3 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.

Tip 1: Slicing the sweet potato into even pieces helps it cook evenly.

Tip 2: You don't have to bake this curry, you can also simmer it on the hob for 45 minutes.

Tip 3: Try serving it with my gluten-free naan recipe!

Nutrition