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.
Sweet Potato Chickpea Curry
A deliciously spiced vegetarian curry, ideal for kids. The sweet potato adds a delicious sweetness that complements the spices perfectly.
- 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)
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.
- 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.