Chickpea and sweet potato curry recipe

This wholesome, filling chickpea and sweet potato curry recipe is a quick and easy vegetarian dinner

Vegan, vegetarian, dairy-free, gluten-free, healthy, easy

Prep: 10 mins  |  Cook:  25  mins  |  Total time: 35 mins

Serves 4

Chickpea and sweet potato curry

This is quick and easy chickpea and sweet potato curry is perfect mid-week dinner. Feel free to throw in any extra vegetables you have lying around – broccoli is always good. Because the sauce is tomato based, it’s much lower in fat that coconut based veggie curries.

I usually serve my veggie curry with brown rice, but for extra protein, you could use quinoa. Sometimes I do a mix of half brown rice and half quinoa, cooked together with vegetable stock. For a special treat, you might like to pair this with a garlic naan.

Ingredients

  • 1 white onion, chopped
  • 2 large / 3 medium sweet potatoes, cut into chunks (peeled or scrubbed)
  • 1 inch piece of ginger, grated or very finely chopped
  • 1 tsp finely chop fresh red chilli or chilli flakes
  • 1-2 tsp curry powder
  • 2 garlic cloves
  • 1 can chickpeas
  • Soy sauce or gluten-free tamari
  • 1tbsp mango chutney
  • 1 tin plum tomatoes
  • To serve: handful spinach or other green stuff like rocket, watercress, parsley

Method

  1. Fry the onion until soft
  2. Add the chilli, garlic, ginger and curry powder and fry briefly until fragrant
  3. Add the tin tomatoes and smush the tomatoes with a wooden spoon
  4. Add the sweet potatoes and chickpea, and any extra water if needed
  5. Cover and simmer until the sweet potatoes are tender, about 20 mins
  6. Add a splash of soy sauce and mango chutney – taste and adjust the seasoning if needed, eg pinch of salt, squeeze of lemon
  7. Serve with brown rice or quinoa and a big handful of greens on top

For some other simple vegetarian dinner ideas, check out my recipes for summer barley and vegetable stew and white and green bean veggie tray bake.

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