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.
My other half 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.
Sweet potatoes are naturally low in fat and are also free from saturated fat. They're high in fibre and naturally low in salt.
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.
Chickpeas are a cheap, low-fat source of protein. They contain lots of vitamins and minerals. They also count towards your recommended 5 daily portions of fruit and vegetables.
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 teaspoon fresh grated ginger with 1.5 teaspoon 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!
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 Recipe
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Equipment
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion finely diced
- 1 tablespoon ginger and garlic paste
- 2 tablespoon mild curry powder
- ½ teaspoon turmeric
- 1 teaspoon 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
Instructions
- 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.
David @ Spiced
I really should cook with chickpeas more often because this curry looks amazing, Neil! I love the spices in there, and I could totally see this coming together on a busy weeknight. I was intrigued by passata, so I did some googling. It seems like it's a thicker tomato sauce. It's not common here in the States, but I'm sure I can order it...although as you said, a can of diced tomatoes would work. Either way, I want to try this recipe! Hope you and Lynne are having a great week so far, my friend!
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I'm glad you like this recipe David. And yes a can of diced tomatoes will work just as well with this curry. I checked myself about passata and it's availability too. I see you can get it in some countries and not in others. That's really strange isn't it? I mean it's just thicker tomato sauce as you say!
Shashi at SavorySpin
We LOVE curries for dinner - and I always seem to make enough to last a couple of meals and I haven't made one with sweet potatoes in AGES - this would be so comforting and filling! I'm so intrigued by Tomato passata - I always use tomato paste + tomatoes (sometimes canned, sometimes fresh) don't think I've ever seen Tomato passata here.
Hoping you and Lady Lynne have a wonderful week - looking forward to the next recap of y'alls epic walk!
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Ha ha, I've sent both you and David hunting for that Tomato passata now haven't I Shashi? 😆
But tomato paste and canned or fresh tomatoes are just perfect. I used canned to keep the recipe simple and budget too.
Rebecca @ Strength and Sunshine
You can't go wrong with a cozy curry! (Nor of course can you ever go wrong with chickpeas and potatoes!
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Chickpeas and Potatoes are just the combination aren't they? And then made into a comforting curry, it's like the icing on the cake! Thanks Rebecca!
GiGi Eats
I want to make this, then cool it down and then WOLF IT DOWN!!! 🙂 I friggin' LOVE this combo!!
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This is definitely one curry to make you howl! (In delight! 🙂 )
Priya @currynation
curry and rice my most favorite combo. I love that you used sweet potatoes here along with chickpeas...
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Thank you Priya. 🙂 As you've lots of wonderful curries on your blog, that means a lot! 🙂
Susie @ Suzlyfe
REALLY want to try this. I just made slow cookie honey chipotle pulled pork for Alex, but I think I might make this for myself next week!
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Lucky Alex with that slow cooker chipotle pulled pork Susie! Lynne isn't a fan of pork so that's something I tend to have when we go out. But yes, you should make somethimg for yourself. Like this curry. I'm sure Alex will love it too! Let me know what you think if you get a chance to make it! 🙂
Ashika | Gardening Foodie
I love chickpea curry. I cook it often for dinner, but have never tried adding sweet potato to the recipe. It sounds great. I love this recipe...definitely want to try it out the next time I make this curry. Thank you for sharing Neil...Have a great week 🙂
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I love a chickpea curry too Ashika. There's one on my blog. But I also love this one with the addition of the sweet potato. It just adds a different texture and sweetness to the recipe. Glad you like it and are a fan of curries too! You have a great week as well Ashika! 😀