Sweet Potato & Chickpea Curry!
This dish was created by accident in one of those – ‘what have I got that needs using up’ moments! The great thing about this recipe, is that the sweet potato becomes the sauce base, so there is no need to spend lots of time or extra ingredients to make a nice thick sauce. The flavours in this dish complement each other perfectly and can be easily adjusted to make a milder or spicier version.
The Sweet Potato & Chickpea Curry recipe
Imagine if I said the ingredients in this sweet potato and chickpea curry were swede, potato and chicken peas! Well, it is January and a) I am checking if you are reading properly and b) I am attempting to add some humour and lift your spirits in this cold, dreary month! If you hadn’t already guessed, the main ingredients in this dish are chickpeas and sweet potato! There are also some warming spices, a splash of milk and any pre-cooked or frozen vegetables you have needing a new life!
- 1 x 400 g tin chickpeas
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- pinch of salt (if required)
- 1 large sweet potato (baked, steamed or boiled)
- splash (or two) milk of choice (I used unsweetened oat)
- 1-2 cups pre-cooked/frozen vegetables (broccoli, peas, beans etc.)
Empty the chickpeas and the liquid (aquafaba) into a medium saucepan and start to heat through.
Add the spices (& salt if using) and mix through.
Take the cooked sweet potato out of its skin and roughly mash with a fork. Add this to the pan and stir to mix in. Turn the heat down to low and check the consistency. Add milk to loosen the sauce.
Chop your cooked vegetables into bite size pieces if necessary and add to the pan.
Allow to heat through and let the flavours meld. Do a taste test and adjust the spices and seasoning as needed. Add more milk if you want more sauce, and turn the heat up if you need the sauce reducing.
Serve & Enjoy!
What do I need?
This easy dish can likely be whipped up with what you already have at home, but if you need a few new bits, check out these items I’ve hand picked for you! As an Amazon Associate I earn from qualifying purchases. Thank you in advance – it all helps towards the website fees.
Serving
Serve your curry with your favourite grain or even with potatoes (jackets work well). You could have this as part of a selection of foods to make your own Indian style buffet. Try these lentil pakora’s or make your own daal and serve with poppadum’s and raita.
Storing
This will store really well and keeps for up to five days in the fridge. Make sure you place it in a sealed container or at least cover it. The flavour will develop the longer you store it. This curry can also be frozen for up to three months – make sure you portion it up, then label and date before freezing.
Sharing
What are you serving your curry with, and are you sharing? Talking of sharing, I had an amazing experience this week when I met up with the most lovely lady (& her husband) that I met through here. We had coffee, then found a Mexican café to eat at and there was a lot of chatting… looking forward to the next time!
I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, I must remember to add sweet potato to my shopping list when I get back☺️I’m saving a special chocolate bar for when I go back home, too💗
… ‘Alexa, add sweet potato to my shopping list’ 🤣 that’s how it works in my house! Ooo special chocolate! ⭐️Yummy… think it might have vanished if I had it 🍫 🤗