This yummy Sweet Potato & Chickpea Curry is one of my favourite meals! It's so easy and simple to make too. The sweet potato roasts in the oven while you make the curry in one pan. The chickpea adds lovely texture and plenty of protein into this meal, making it a nutritionally well rounded dish. It's vegetarian and vegan, and you can adjust the spice levels to your preference, so it's great for the whole family to enjoy!

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Ingredient Tips & Equipment Information

This recipe is made using the jewel sweet potatoes which have an orange flesh, as they are the most commonly available type in the UK where I am based. Garnet sweet potatoes would also work well for this recipe.
If you like your curry hot and spicy, feel free to add some fresh chopped chillies to this dish. Add them when the onion, garlic and ginger are cooking together
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

WHAT YOU WILL NEED

Sweet potato - The sweet potato is pre-roasted for delicious flavour and texture before adding it to the curry. You can use fresh or frozen sweet potato
Onion - I use white onion in this curry, but I did make it once with red onion when I'd ran out of white onion, and it was just as tasty!
Garlic - You can use fresh, frozen or pureed garlic, for yummy garlic flavour in this dish
Ginger - You can use fresh, frozen or pureed ginger, and it adds a lovely flavour dimension to this curry
Curry powder - I use a mix of mild and medium curry powder when I make this, but if you like it spicy then you can use a hot curry powder instead
Garam masala - this is a spice blend containing coriander seed, cumin seed, fennel seed, dried ginger, dill seed, cloves, and celery seed. You can use individual spices if you prefer, but this spice blend is such a handy way of adding lots of flavour quickly
Tumeric - This gives the curry colour and also has some great health benefits
Chopped tomatoes - this is a tomato based curry so chopped tinned tomatoes are the simplest way to add that tomato base
Tomato puree - for an extra boost of tomato flavour
Coconut milk - gives the curry a lovely creaminess and also mellows out the spice level
Chickpeas - I use tinned chickpeas for this recipe as they are so simple and easy to use. They add a great protein boost to this recipe
Spinach - This is optional, I like to add it to give the curry some attractive green flecks. Either fresh or frozen spinach will both work. You can omit it or swap it for kale.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Sweet Potato & Chickpea Curry

Start by peeling the sweet potato and chopping it into chunks, toss it in a little vegetable oil and spread it out onto a lined baking tray. Roast the sweet potato for 20-25 minutes.

Meanwhile, cook the onion, garlic and ginger together until the onion is soft. Add the curry powder, garam masala and tumeric and cook for about 1 minute. Then add the chopped tomatoes, tomato puree and coconut milk. Bring the mixture to a gentle simmer and let simmer for 10-15 minutes.

Stir in the chickpeas and spinach and cook for 5-10 minutes until the chickpeas are warmed through and the spinach has wilted into the mixture. Finally, stir in the roasted sweet potato.

For the full recipe with measurements, head to the recipe card at the end of this post.

CAN THE CURRY BE MADE IN ADVANCE AND CAN IT BE FROZEN?

Yes, I've frozen this curry many times, and it freezes great. It can also be made in advance and once fully cool, you can store it in the fridge for 2-3 days, then reheat either in the microwave or in a pan.

CAN THIS RECIPE BE MADE VEGAN?

This recipe is suitable for vegans and is dairy free, so you don't need to do anything differently. If you are serving it with yoghurt and/or naan bread, you will need to use a dairy free yoghurt, and check the naan breads are suitable for vegans (often butter, milk or eggs are in shop bought naan bread). This recipe is also gluten and egg free.

WHAT CAN YOU SERVE WITH THIS CURRY?

Any rice, from brown rice to basmati, to standard white rice
Naan breads are great for dipping in the curry sauce
A swirl of yoghurt on top is delicious and cooling
Or you could try some raita - a yoghurt based sauce with mint
Fresh coriander - you either love or hate this fragrant herb!
Crunchy poppadoms are also a yummy side dish

More tips for making the Sweet Potato & Chickpea Curry:

If you like your curry hot and spicy, feel free to add some fresh chopped chillies to this dish. Add them when the onion, garlic and ginger are cooking together
Any leftover coconut milk/water can be reserved to use in a smoothie, added to soup, mixed into ice lollies, and used in overnight oats or chia pudding. It can also be frozen for later use

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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