Easy sweet potato and chickpea curry recipe

About two weeks ago I decided to stop eating meat. I know, crazy. I’ve slipped up a couple of times since but I realise that it’s not going to be a clean transition. I haven’t bought any meat yet and I’ve only relapsed if you will, on two occasions. The first was at a restaurant with my friend and I was just so hungry. The other was at my granny’s house. She cooked for me without realising that I had stopped eating meat and you’re just a fool if you’ve ever turned down your granny’s cooking!

This recipe takes about 1 hour to prepare and cook but it’s so worth it once it’s done. It tastes absolutely delicious and is even better served with jasmine rice. The recipe will make about 3-4 portions depending on how you eat it.

I actually don’t measure my ingredients when I cook but these are just rough ideas!
1 x can of chickpeas (any brand)
1 x medium sized sweet potato
1/4 can of chopped tomatoes (any brand)
Chilli flakes (quantity up to you)
1 x teaspoon Garam masala
1/2 chopped onion
1 x teaspoon of ground ginger
200ml water
1/3 400ml can coconut milk


  1. Heat a tablespoon of vegetable oil in a saucepan on a medium heat. Finely chop your onion and add to the pan, leaving to brown for about 10 minutes, stirring occasionally. You can also add a knob of butter here for extra flavour.
  2. While the onion is browning, peel and dice your sweet potato into small cubes. Mine were about 1-2cm in width because I don’t like big chunks of sweet potato in my meals!
  3. Once the onion is golden brown, add the ginger, garam masala and sweet potato to the onion – which should now have softened. Drain your chickpeas and add them to the saucepan too. Cook for about 5-6 minutes.
  4. Add the chopped tomatoes to the saucepan and stir. Then, add about 200ml of water or enough to almost cover. At this point, turn the heat up and bring to the boil.
  5. Once boiling, cover with a lid and simmer for 10 minutes, untouched.
  6. Cook for a further 10 minutes or until the sweet potato is soft and the sauce has thickened.
  7. Stir in the coconut milk and cook for a further 5 minutes. Add salt and/or pepper to taste.
  8. Serve with rice, naan bread or poppadoms. Enjoy!

2 thoughts on “Easy sweet potato and chickpea curry recipe

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