Sunday 3 May 2020

Sweet Potato and Chickpea Curry

I recently made this sweet potato and chickpea curry and the results were delicious and so I wanted to share them. 


  • 2 sweet potatoes - peeled and chopped 
  • Half a butternut squash - peeled and chopped (optional) 
  • 1 bag of fresh spinach 
  • 1 tin of chopped tomatoes 
  • 1 tin of chickpeas (drained) 
  • 1 tin of coconut milk
  • 1 white onion - roughly chopped 
  • 200m water (preferably with any stock cube)
  • 1 tbs vegatable oil 
  • 2 large tsp of turmeric
  • 3 large tsp of garam masala 
  • 3 garlic cloves - finely chopped 
  • 1tsp honey 
  • Lime and black pepper 
  • Cardamon pods, chicken masala, cumin seeds & coriander (OPTIONAL)


  1. Fry the onions in a pot with the oil for around 5 mins then add the garlic, garam masala and turmeric and mix so that the spices don't catch;
  2. add the chopped tomatoes, coconut milk, sweet potatoes and butternut squash to the pot together with the 200ml of water or stock;
  3. allow to simmer and continue cooking for 15 mins;
  4. add in the chickpeas and cook for a further 15 mins until the sweet potato is soft and cooked;
  5. at the end, add in the spinach and put a lid on the pan and leave for 3 mins until the spinach is wilted. It will look like too much spinach at first but it won't be after a few minutes;
  6. stir through the honey and lime and add some black pepper;
  7. serve with rice.
© EMMA RENATA. All rights reserved.
Blogger Templates by pipdig