Sweet Potato and Chickpea Curry Recipe - Serves 4

Sweet Potato and Chickpea Curry Recipe

384 calories each serving (582 calories if eating with rice)


2 tablespoons (30ml) vegetable oil
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 tablespoon (15ml) curry powder
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) ground cloves
1 teaspoon (5ml) cayenne pepper
1 teaspoon (5ml) salt
1 large sweet potato, peeled and cut into 19mm (3/4 inch) pieces
1 tin/can (400ml or 14 fl oz) coconut milk
1 tin/can (400g or 14 oz) chickpeas, drained
1 cup (250ml) fresh coriander (cilantro) leaves, finely chopped


Heat the vegetable oil in a large heavy-bottomed large saucepan over a medium to high heat
Add the onion and garlic and cook until the onion is soft (4-8 minutes), stirring most of the time
Add the curry powder, garam masala, ground cloves, cayenne pepper and salt, mix well and stir-fry for 3 minutes (the ingredients get very dry so keep them moving to stop them from sticking and burning)
Add the sweet potato, mix well and stir-fry for 5 minutes (the ingredients are dry but add a little boiling water if they start to stick and burn)
Add the coconut milk and chickpeas, mix well, bring to a good simmer and simmer for 30 minutes, stirring every few minutes
Serve hot on rice garnished with the fresh coriander (cilantro)

Recipe submitted on 29 June 2018

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