Chickpea and Sweet Potato Curry

How To Make Chickpea and Sweet Potato Curry

by Yassine
Chickpea and Sweet Potato Curry

Chickpea and Sweet Potato Curry Recipe

This wholesome Chickpea and Sweet Potato Curry is mild and fragrant, rather than hot and spicy, and is further lifted by the addition of sweet potato, meaning that the whole family will love it. If you like more heat, feel free to ramp up the spice to suit your tastes, but I find that this is the perfect balance that keeps everyone, from the spice-averse to the chili-heads, more than happy.






KCAL: 484


low-calorie cooking spray

  • cup (115g) of frozen chopped onions
  • 1 tsp frozen chopped garlic
  • cups (300g) frozen sweet potato chunks
  • 1 tbsp curry powder
  • tsp ground cumin
  • × 400g cans chopped tomatoes
  • 2 × 400g cans chickpeas, drained
  • 1 tbsp tomato purée
  • 1 × 400g can reduced-fat coconut milk
  • salt and freshly ground pepper


How To Make Chickpea and Sweet Potato Curry

Lighter Serve: Cauliflower rice.

Family Serve: Basmati rice, Light-And-Easy Naan Breads, and mango chutney

  1. Spray a large saucepan with low-calorie cooking spray and place over a medium Add the onions and garlic and cook, stirring continuously, for 2–3 minutes until soft.
  1. Add the sweet potato chunks, curry powder, and cumin and stir to combine, then add the chopped tomatoes, drained chickpeas, tomato purée, and coconut milk and stir Bring to a boil, then reduce the heat to a gentle simmer and leave to cook for around 35 minutes, until the sweet potatoes are tender and the sauce has reduced and thickened slightly.


Once the curry is cooked, season to taste with salt and pepper, then serve with your choice of accompaniments alongside.


Once cooked, season the curry to taste, then set aside to cool to room temperature. Once cooled, ladle the curry into a large, labelled, freezer bag and freeze flat for up to 3 months.


Remove the bag from the freezer and leave it to completely defrost in the fridge, ideally overnight. Once defrosted, pour the contents into a large saucepan and place over medium heat for 10–15 minutes, stirring occasionally, until piping hot all of the way through. Serve.

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