How to Make Sweet Potato Chickpea Curry

This sweet potato chickpea curry is CRAZY delicious, quick to make, healthy and naturally vegan & gluten free. Oh, and it’s made in one pot too! If you want to learn everything there is to know about making this wonderful curry, read on…

Here is what you will need to serve 3-4.

• 1 x Small Onion, peeled & diced
• Salt
• 1 x Red Chilli, deeseeded & finely chopped (Optional)
• 1″ Piece of Fresh Ginger, peeled & minced
• 2 x Small Sweet Potatoes (approx 500g | 17.6 oz total), peeled & cut into 2cm cubes
• 1 tbsp Coconut Oil
• 3 tbsp Curry Paste *
• 1 x 400g (14 oz) Tin of Tomatoes
• 1 x 400g (14 oz) Tin of Coconut Milk
• 1 x 400g (14 oz) Tin of Chickpeas, drained & rinsed
• Squeeze of Fresh Lime Juice

*use your favourite curry paste. I used 1 x Pataks Tikka Massala paste pot.

For the Spinach (Optional)

• 1 tsp Olive Oil
• 150g (5.3 oz) Spinach
• 1/2 tsp Garlic Powder
• Salt
• Squeeze of Fresh Lime Juice

Serve with freshly cooked rice.

Essential Equipment

• Large Frying/Saute Pan with a Lid
• Medium Saucepan

First thing’s first – if you haven’t already, prep that veg! Chop the onion (1 x peeled & diced), red chilli if using (1 x deeseeded & finely chopped), ginger (1″ piece peeled & minced) & sweet potatoes (approx 500g | 17.6 oz total, peeled & cut into 2cm cubes).

Heat a large frying/saute pan over a medium heat then, when the pan is hot, add in the coconut oil. As soon as it’s melted, add in the diced onion. Season with a little salt to stop it from browning.

Continue to cook, stirring often, for around 5 mins, until it softens and becomes translucent. Then add in the red chilli (if using) and the minced ginger. Cook for 1-2 minutes until fragrant.

Next let’s add in one of the stars of the show – the chopped sweet potato. Give it a really thorough mix and allow to cook for 3-4 minutes. You just want to coat each cube with flavour at this point so make sure you stir it often.

Time for some spice! Add in your favourite curry paste (3 tbsp) and give it a really good stir through. Use a korma for a very mild curry, tikka massala/rogan josh if you like a little bit of heat or go all out with a spicy madras/jalfrezi. The choice is entirely yours! I used a tikka massala paste as that’s what I had in the cupboard.

Allow to cook, stirring continuously so it doesn’t catch and burn on the bottom, for 2 – 3 minutes.

Then add in the tinned tomatoes (400g | 14 oz tin), coconut milk (400g | 14 oz tin) and chickpeas (400g | 14 oz tin).

Carefully stir it all together until everything is nicely blended…

All that’s left to do is let this bad boy simmer! So bring it up to the boil then drop it down to a simmer. Pop on a lid (this will help the sweet potato to cook through faster) and allow to simmer for 10 – 12 minutes, until the sweet potato is fork tender.

Meanwhile, let’s prepare the spinach. Heat the oil (1 tsp) in a medium saucepan set over a medium heat then toss in the spinach (150g | 5.3 oz).

Keep moving it around so it doesn’t catch on the bottom. You’ll notice it will start to wilt very quickly. Once it’s wilted about halfway, add in the garlic powder (1/2 tsp) and a generous pinch of salt.

Now you just need to give it a good stir and allow it to wilt completely (this will happen very quickly) until it looks something like the last photo…

If you like, add a little freshly squeezed lime juice to finish it off. Tadah! That’s the spinach done.

Timer beeped for the curry? Let’s check on that and give it a good stir…

After the 10 minutes, the sweet potato should be cooked through. Now you just need to let it continue simmering (with the lid off) so the sauce can reduce to a thickness you like. For me, this only took about 5- 10 minutes tops. Finalise the dish by adding a little freshly squeezed lime juice to balance out all those wonderful flavours.

And there you have it! Serve up your beautifully healthy & delicious sweet potato chickpea curry alongside the spinach and some freshly cooked/microwaved rice. YUM!

For more easy to follow step by step picture recipes, visit Kitchen Mason.

Happy cooking!