I am sharing this recipe by popular request. It works wonders and I am always asked for the recipe. So here we go – delighted to share this Sweet Potato & Chickpea Curry here.
* Tastes amazing, oh yes!
* Super healthy, oh yes!
* Easy to make, oh yes!
* Simple ingredients, oh yes!
* Hits the spot, OMG yes!
So this is a simple variation of one of my earliest ever recipes. It just works and everyone loves it. I’ve stripped it right down to essentials, which is how I often serve it (and is divinely delicious). If you have other vegetables and foods like broccoli, cauliflower or mushrooms to use up, then pop them in too.
About that yellow rice?
Before we start… yes, I have a recipe all about making that yellow rice too.
You can check it out here: How to make perfect yellow rice with turmeric & brown rice
If you go to that page, I go into detail about how to get delightful, perfectly cooked individual grains of rice that don’t clump together. A wonderful accompaniment to this Sweet Potato Curry recipe.
What makes this curry so delicious?
I am using simple ingredients that really want to be in the pot together. Sometimes it doesn’t take a whole lot to make something delicious. For this recipe, I am also using pre-blended curry powder (rather than suggesting individual spices).
Sweet potato, tomato, and coconut. Right there! Marriage made in heaven.
I am using a quick one-pot method. No faffing about required what-so-ever. Everything just goes in the pot – it cooks – it dances – divine alchemy happens – and then you get to enjoy it. Yum!
If you are using organic sweet potatoes then just leave the skins on. Give them a quick wash, chop ’em into small cubes and it won’t take long at all.
Sweet potatoes work particularly week in curry to balance out the curry spices. They also cook quickly and after falling apart ever so slightly, add to the thickening, creamy effect of the sauce.
Did you know… sweet potatoes are especially high in vitamin A (in the form of beta-carotene)… in fact, one sweet potato is said to carry at least 400% of your RDA!
A tip for cooking chickpeas… Cook a whole pan full in advance and then freeze them in batches. In that way, they are easy to take out and use in recipes in the amounts that you require.
Alternatively, if you are just using them every once in a while you could buy a carton or can of chickpeas. In England, organic chickpeas (pre-cooked) are usually just chickpeas and water (no other ingredients) – in other countries, they may have the odd extra thing added.
My CookBook “The Kind Earth Cookbook”
This recipe features in my book (recipe also below). I have in on special offer on my website and send out signed copies with international shipping myself. Please consider purchasing a copy to support my site here…
- 1 kg sweet potatoes (about 3 large sweet potatoes)
- 1 heaped teaspoon ginger (finely grated)
- 300ml (1 1/4 cups) passata (or tinned/crushed tomatoes)
- 300ml (1 1/4 cups) water
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 200g chickpeas (pre-cooked)
- 100g creamed coconut
- A handful of fresh basil or parsley.
- If your sweet potatoes are not organic, then peel them. If they are organic then feel free to leave the skins on, (but cut off any bits that aren't too nice).
- Dice your sweet potatoes into small cubes (about half an inch cubed).
- Finely grate about one heaped teaspoon of fresh ginger.
- Put all the ingredients in a pan together (except for the creamed coconut and fresh herbs) and turn on the heat. Bring the pot to boiling point and then reduce to a simmer. Cook for about 20 minutes, stirring regularly. The curry is cooked when you can easily pierce the sweet potato with a fork.
- Chop and add the creamed coconut and mix in until all is melted and stirred in evenly.
- Chop and toss in the fresh herbs right before serving.
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