Sweet potato, okra and chickpea curry
- Published: 7 Nov 17
- Updated: 18 Mar 24
This sweet potato, okra and chickpea curry is full of vitamin A from the sweet potatoes, and fibre from the chickpeas. It’s a nutritious and hearty midweek dish.
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Ingredients
- 1 tbsp olive oil
- 2 red onions, finely sliced
- 2 sweet potatoes, diced
- 3 tbsp madras curry paste
- 180g okra, cut into 2cm lengths
- 2 x 400g tins chopped tomatoes
- 100g kale, roughly chopped
- 400g tin chickpeas, drained and rinsed
- 200g full-fat greek yogurt, plus extra to serve
- Juice 1 lemon, plus extra wedges to serve
To serve (optional)
- Steamed rice and fresh coriander
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Method
- Heat the olive oil in a large frying pan. Add the onions, fry for 3-4 minutes, then add the sweet potatoes and fry for 15 minutes until the potatoes are almost cooked. Stir regularly to prevent sticking.
- Stir in the curry paste, then add the okra and fry for a minute. Add the tomatoes, fill one of the tins three-quarters full with cold water, add to the pan, then simmer over a low heat for 15 minutes.
- Stir in the kale, chickpeas and yogurt, then bring back to a simmer. Cook for 2-3 minutes until the kale has wilted and the sweet potato is tender.
- Taste and season with the lemon juice and some salt and pepper. Scatter with coriander leaves and serve with yogurt, rice and lemon wedges, if you like.
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- Recipe from October 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 446kcals
- Fat
- 13.6g (4.3g saturated)
- Protein
- 14.7g
- Carbohydrates
- 58.2g (24.5g sugars)
- Fibre
- 15.7g
- Salt
- 0.7g
delicious. tips
Next time, use Thai red or green curry paste and coconut milk in place of yogurt.
Double the quantities. Serve half now, let the rest cool, then freeze in a sealed tub for up to 3 months.
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