Brighten up your day with a warming sweet potato and chickpea curry. I think making a curry from scratch can often seem quite a daunting task, but this is quite an easy recipe, with most of the flavour coming from the spices (and there isn’t too much chopping!). Once everything is in the pan, you can leave to simmer away. Feel free to alter the vegetables to what you may have. If you’re keen to add a bit more protein, then chicken breast will work well with this dish.  

Serves 4 

All you need: 

  • Olive oil 
  • 2 garlic cloves, minced  
  • 5 spring onions, finely chopped 
  • 2 large sweet potatoes chopped into bitesize chunks  
  • 1 carrot chopped into bitesize chunks  
  • 1 tin coconut milk 
  • 1 tin chickpeas  
  • 300ml chicken/ vegetable stock  
  • 2 chicken breasts cut into slices (if using) 
  • Bunch fresh coriander stalks finely cut  
  • 1/2 tsp turmeric  
  • 1 tsp chilli powder (vary according to taste) 
  • 1 tsp cumin  
  • 1 tsp ginger 
  • 1 tsp cinnamon  
  • Seasoning to taste 

All you do: 

  1. Put the olive oil into the pan over a medium to high heat 
  2. Add the spring onions and garlic and stir fry for around 2 minutes 
  3. Add the coriander stalks and the vegetables and stir fry for another 2 minutes 
  4. If you are using chicken, add it now 
  5. Reduce the heat and add the spices and fry for another 5 minutes, stirring constantly 
  6. Pour in the chicken stock, chickpeas and the tin of coconut milk 
  7. Bring to the boil and then leave to simmer for around 40 minutes 
  8. Add coriander leaf before you serve with rice. 

Leave a Reply