Sweet Potato & Chickpea Curry Recipe
A simple and creamy sweet potato & chickpea curry made with coconut milk, warming spices and plenty of flavour. Naturally gluten-free and dairy-free, with easy vegetable swaps to make it your own.
Print
Pin
Servings: 2 people
Calories: 485kcal
Equipment
Ingredients
- 1 tbsp coconut oil
- Green tops from 2 spring onions finely sliced
- ¼ tsp sea salt plus extra to taste
- ½ tsp mustard powder
- 1 tsp ground coriander
- 1½ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp black pepper
- Pinch of chilli flakes optional
- ½ tsp asafoetida optional
- 1 small thumb-sized piece of fresh ginger grated
- 1 medium sweet potato around 250-300g, diced
- 200 ml full-fat coconut milk
- 100 ml vegetable stock
- ½ 400g tin chickpeas, drained and rinsed (around 120g drained) drained and rinsed
- 50 g frozen peas
- Small handful of fresh coriander chopped
- Juice of ½ lime or lemon optional
- Small handful of flaked almonds lightly toasted, optional
- Optional if you eat onion and garlic:
- 1 small onion finely chopped
- 1-2 garlic cloves minced
Instructions
- Heat the coconut oil in a large frying pan or saucepan over a medium heat. Add the spring onion tops and cook for 2-3 minutes. If using a regular onion instead, gently cook it for around 5 minutes until softened.
- Add the mustard powder, ground coriander, cumin, turmeric, black pepper, chilli flakes and asafoetida, if using. Stir in the ginger and, if using, the minced garlic. Cook for around 1 minute until fragrant.
- Add the diced sweet potato and stir well to coat it in the spices.
- Pour in the coconut milk and vegetable stock and stir everything together.
- Bring to a gentle simmer and cook for around 20-25 minutes, stirring occasionally, until the sweet potato is tender but still holding its shape.
- Add the drained chickpeas and simmer for another 5-10 minutes.
- Stir through the frozen peas and cook for another 3-4 minutes until heated through.
- Taste and adjust the seasoning, then add a squeeze of lime or lemon juice if you like.
- Finish with fresh coriander and, if using, a scattering of toasted flaked almonds. Serve with rice or your favourite accompaniment.
- Tip: I particularly like using white-fleshed sweet potato in this curry because it stays slightly firmer in the sauce, but regular orange sweet potato works just as well.
Notes
- Serving: Serve with basmati rice, brown rice or quinoa. For a lighter meal or lunch, I often enjoy the curry on its own.
- Chickpeas: I use around ½ a 400g tin of chickpeas, as I find this easier on my digestion. If you tolerate chickpeas well and want a more substantial meal with extra plant protein and fibre, you can use the full tin.
- Sweet potato: I particularly like white-fleshed sweet potato because it holds its shape well, but regular orange sweet potato works perfectly too.
- Vegetable swaps: Red pepper, sugar snap peas, spinach or other vegetables you have to use up can easily be added or swapped in.
- Storage: Allow leftovers to cool, then store in an airtight container in the fridge for up to 2 days. Reheat thoroughly until piping hot.
- Freezing: The curry can be frozen without the rice. Cool completely, transfer to a freezer-safe container and freeze. Defrost in the fridge before reheating thoroughly.
- Batch cooking: Double the ingredients to make four portions - ideal for an easy lunch or another evening meal.
Nutrition
Serving: 1g | Calories: 485kcal | Carbohydrates: 51g | Protein: 10.5g | Fat: 27g | Saturated Fat: 20g | Fiber: 10g | Sugar: 10g