One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
This one pot sweet potato and chickpea curry is a really easy curry. It’s ideal for a weeknight meals because it only takes an hour to make and serve.
Lady Lynne and I particularly love this chickpea curry recipe. When we’re approaching the end of the month and finances are tighter, it doesn’t cost the earth to make.
It’s rich, tasty and comforting. Like a decadent curry from a restaurant at a fraction of the cost!
You’ll find this a mild curry, but one you could add more of the curry powder to if you wanted it a little spicier!
I’ve made no secret that curries are a staple of our diet and this is one of our favorite varieties.
This sweet potato and chickpea curry is healthy and protein packed. It’s easy on the dishes because it’s made in one pot on the stove.
Curry is a wonderful Indian dish. You might eat many curries cooked at an Indian restaurant. Really though there’s no excuse for not making one at home.
Homemade curries can be fun to make and as stated before taste as good as a restaurant curry. Plus making a curry at home means your house smells amazing too!
Homemade curries can be much healthier too. This one uses less oil than a traditional Indian curry and vegetables instead of meat.
As long as you’re not adding more salt than this recipe recommends, eating sweet potatoes can help to prevent high blood pressure. A condition of which taking too much salt in your diet is linked to.
How To Prepare This Sweet Potato and Chickpea Curry
- Finely dice your onion so that it easily breaks down and helps to form the base of the rich sauce.
- Ginger and garlic paste can be shop bought or made by combining 1.5 tsp fresh grated ginger with 1.5 tsp crushed garlic.
- Using tomato passata makes a much thicker sauce than chopped tomatoes but if you can’t get that then a tin of chopped tomatoes would work.
- Make sure the sauce has thickened and potatoes are cooked to your preferred level of softness before you add the chickpeas.
- Serve with plain basmati rice. The recipe is so flavoursome itself you don’t want to use flavoured rice.
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Other Popular Sweet Potato and Chickpea Curry Recipes For You To Try
- Lentil, sweet potato and chickpea curry is a tasty vegan and gluten-free quick healthy meal. A simple blend of spices and healthy ingredients combine to create this amazing dish!
- Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. An all in one pot hearty family meal ready in just one hour!
- Vegetarian paneer and chickpea curry is not only healthy and easy to make but as it’s made from mainly tinned vegetables it’s incredibly low cost too!
Coming Thursday on Neil’s Healthy Meals
So back to this week.
On Thursday stand by for more fantastic Scottish scenery!
It’s the second part of our recent epic 95 mile hike. Kinlochleven to Inveroran – The West Highland Way. Day 2.
Catch you Thursday! 🙂
One Pot Sweet Potato and Chickpea Curry Recipe
This sweet potato curry is incredibly aromatic, easy to make, cooked in one hour and best served simply with basmati rice.
You can easily freeze any leftovers.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
One Pot Sweet Potato and Chickpea Curry
- 2 tbsp vegetable oil
- 1 large onion finely diced
- 1 tbsp ginger and garlic paste
- 2 tbsp mild curry powder
- ½ tsp turmeric
- 1 tsp cumin powder
- 350 g Sweet Potato peeled and cut into 1cm cubes
- 250 g Tomato passata
- 500 ml Vegetable Stock
- 400 g x 2 Can Chickpeas drained
- Coriander fresh chopped
- Gently heat the oil in a large pan over a medium heat. Then add the onion and sauté for 4 – 5 minutes until the onion is softened.
- Add in the ginger and garlic paste, curry powder, turmeric and cumin powder and stir for about 1 min.
- Add the sweet potato cubes and stir coating them in the onion mixture then add the tomato passata and vegetable stock. Bring to the boil and then turn down to simmer for approximately 30 minutes.
- When the potato is cooked to satisfaction and the sauce has thickened add the chickpeas and warm them through for a couple of minutes.
- Divide between 4 plates and serve with basmati rice and the coriander scattered over.