Sweet Potato Curry

Jan 05, 2023

A rich sweet potato and chickpea curry. An easy vegetarian curry, using our Goan spices and coconut milk but you can use any curry powder and use stock as a coconut milk substitute.

This easy curry will be medium heat, but add less of the pot if you would prefer it milder (see below). This is one of our most reviewed recipes! Freeze any leftovers for work lunches or midweek meals when you are short on time.

(Top tip, use frozen onions, ginger and garlic if you are short on time).

Ingredients:
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed or chopped
4cm piece fresh ginger, grated
4 tsps Goan spices
400g tin chopped tomatoes (or use fresh tomatoes)
600g sweet potatoes, peeled and cut into 3cm chunks
1 400g tin chickpeas, drained and rinsed
1 400ml tin coconut milk
A handful of greens - spinach or green beans or whatever you have

Cook the chopped sweet potatoes, in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven for around 20-25 minutes on 200.
Whilst the sweet potato is cooking, heat the oil over a medium heat, add the chopped onions and cook gently for about 10 minutes, until they are soft and translucent and starting to brown.
Add the ginger and garlic and cook for a couple of minutes
Add a splash of water to the pan, then add the spice mix. Cook gently for about a minute then add the tomatoes.
Cook gently until the tomatoes are reduced to a thick, dark paste
Add the chickpeas and stir gently until warmed through.
Add the coconut milk and bring to a gentle simmer.
Now add your greens and cook for 3 or 4 minutes.
Then finally add the cooked sweet potatoes and stir to combine.
Season with salt and garnish with coriander