This Sweet Potato Chickpea Curry is a quick and easy meal that the whole family will enjoy. The sweet potato adds a delicious sweetness which complements the spices perfectly.
Sweet Potato was one of the first foods that both my boys ate and they instantly loved it. It still is a favourite today and this Sweet Potato Chickpea Curry is just one of the many ways that they enjoy eating it. I often add a little sweetness to my kids’ curry as it can help counteract the spice in the dish and in this case the sweet potato works perfectly.
I usually grate some vegetables into meals that have some form of sauce. I’m always trying to max out my kids’ vegetable intake and this is a great way that I can do it. In this dish I grated a carrot and then chopped it before adding to the pan. This meant the carrot disintegrated into the sauce and went unnoticed. It is also great for adding more sweetness to the curry to help with the heat.
Curry powders vary greatly and will change the taste of this curry. I recommend you study the back of the pack to see what is in them before buying. Some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. Some also have added sugar which I personally avoid. I use quite a hot curry powder but my kids have been eating curry for quite a while now and are used to spicer food. I recommend using a mild powder if your kids haven’t been exposed to spicy food much. If it is still too spicy for them, stirring through some plain yoghurt will help and it tastes delicious too.
If your kids love this curry then why not try my Fruity Chicken Curry, Curried Eggs or Curried Lentil Bake.
Sweet Potato Chickpea Curry
A deliciously spiced vegetarian curry, ideal for kids. The sweet potato adds a delicious sweetness that complements the spices perfectly.
Ingredients
- 2 tbsp Oil
- 1 Onion, finely diced
- 1 Carrot, grated and then chopped
- 2 Garlic cloves, minced
- 2 tbsp Curry Powder (see note 1)
- 1 tsp Smoked Paprika
- 1 tsp Cumin Powder
- 270g 2 cups Sweet Potato, cut into 1cm cubes
- 800g 28oz Canned Chickpeas (2 x 400g), drained
- 400g 14 oz Can of Chopped Tomatoes
- 500ml 2 cups Vegetable / Chicken Stock (see note 2)
Instructions
Heat the oil in a large frying pan over a medium high heat. Add the onion and carrot and cook until the onion is transparent (around 2-3 mins)
Add the garlic, smoked paprika, cumin and curry powder and stir continuously for another min.
Add the sweet potato and continue to stir for a further two mins. Add some stock if it starts to stick.
Add the remaining ingredients, bring to the boil and then reduce to a simmer. Simmer for approx 30 mins, until the potato is cooked through and the sauce has thickened.
Recipe Notes
- Curry powder can vary greatly and can really change the taste of this curry. Check the ingredients and avoid those that have a high salt content if cooking for babies and young toddlers.
- Use homemade / low sodium stock for babies and kids.
I made this last night and it was delicious. Both my kids loved it but I did have to add some yogurt to theirs. I thought it was amazing but my husband said it was lacking some meat…!
I have a husband that used to say that a meal wasn’t a meal without meat. He is getting used to it now though! So happy you enjoyed the curry and the kids liked it too!
Hey do you havw to cook the sweet potato and carrot before putting it in the curry x
Hi Georgia, No you don’t need to cook them beforehand. Just make sure you chop the sweet potato small. 🙂
I made this the other week. My kids weren’t too keen (they’re fussy little things) but I loved it!!! Going to make up a big batch to freeze portions for lunchtime when I’m working at home. So delicious in a jacket potato and much healthier than my usual cheese. Thanks!
Hi Rachel, so happy you loved it (even though your kids didn’t!) . I’m loving the sound of it in a jacket potato, may just have to try that next time! Thanks for the feedback!
Great recipe! 2 year old loved it.
I added some mushrooms before simmering which gave us an extra meaty texture which the husband enjoyed!
Fab! Must try mushrooms next time – sounds delicious! Thanks for rating and commenting 🙂
Finally got round to making this tonight and it was delicious, I added mushrooms and a can of coconut milk. Super tasty and the little one loved it too.
Fab! I must try adding some coconut milk the next time I’m a little heavy handed with the spice! I always forget that my kids don’t like it as hot as me 😉
Can this be frozen
Hi Amy, I haven’t actually frozen this before but I think it would freeze well.
What a great recipe, thank you!
My 2 year old ate half of his portion and didn’t spit it out – a success in my book and we enjoyed it very much too. I halved the stock and used half a tin of coconut milk and some frozen spinach, definitely making again!
Yeah to your little one not spitting it out! So happy you liked the recipe and I’m loving the addition of spinach 🙂
Thank you Amy… this recipe got the thumbs up from a bunch of kids from 14 months to 4 yrs yesterday…clean plates!! And the leftovers are filling the freezer! Love it!
Thanks Elaine, delighted it was a hit with the kiddos. Thanks for taking the time to let me know, it means a lot 🙂
Can you freeze it
Hi Kilie, Yes you can freeze 🙂
Delicious easy 30 min curry, added a handful of frozen peas for colour, will definitely recommend and use again, many thanks 🙂
Thanks Kelly, I actually made this tonight – one of our favourites!
Made this up last week and added some left over Kent pumpkin. Was lovely. Froze the rest. Defrosted well and tasted even better. I did up the spice factor as well because that’s how we roll. No younger children to worry about. Thank you for sharing!
Hi Lisa, glad you liked it! I’m with you on the spice factor, I am slowly training my boys to love spice by increasing the spice level slightly every time I make this 😉