Sweet potato and chickpea curry
- January 2018
- Serves 4
- Hands-on time 20 min, Simmering time 20–25 min
This comforting vegetarian (and vegan) curry is packed full of goodness – from Vitamin A-rich sweet potatoes and fibre-filled chickpeas to iron-packed spinach – all cooked in creamy coconut milk and served with yoghurt. Perfect for a weeknight meal.
- Vegan recipes
- Vegetarian recipes
- 23.4g (15.5g saturated)
- 55.5g (18.2g sugars)
If you’re not on a vegan diet, serve the curry with regular greek yogurt, if you like.
Make the sweet potato and chickpea curry to the end of step 4, cool completely, then freeze in portions for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.
You might need to add a splash of extra water if it looks a little dry.
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