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.
How to Make Sweet Potato Chickpea Curry
- Saute onion & carrot until the onion is translucent. – I usually grate some vegetables into meals that have some form of sauce to max out my kids’ vegetable intake. The grated carrot disintegrates into the sauce and goes unnoticed. It also adds sweetness to the curry to help with the heat.
- Add the garlic and spices and stir for a further minute.
- 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.
Cutting the Potatoes
Take a little time over the cutting of the potatoes, you want the pieces to be uniform in size so that they will cook at the same time. I cut mine roughly 1cm cubes, if you make them bigger then the curry will need longer simmering to ensure the potatoes are cooked.
Choosing a Curry Powder
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.
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Sweet Potato Chickpea Curry
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.Â
- Use homemade / low sodium stock for babies and kids.Â
Danielle says
Hi Amy
We really love this one in our family! Such a great recipe to add lots of vegetables in as well. I normally add mushrooms, broccoli and spinach at the end and some coconut milk too. Very tasty and healthy! Love it thank you!
Amy says
Thank you Danielle 🙂
Isabella says
Hi can I freeze this and for how long ? Can i defrost in the microwave? Thanks !
Amy says
Hi Isabella,
Yes, you can freeze this, for up to 2 months. I usually defrost in the refrigerator overnight but you can also use the microwave.
Lou says
Hi, lovely recipe, if I wanted to opt for chicken on occasion when would you suggest I add this? Could I simmer it with the sweet potato? Thanks
Amy says
Hi Lou, yes I’d chop some boneless, skinless thighs into chunks and brown with the onions. Then cook as directed. 🙂
Holly says
Great recipe. My husband generally only eats things with meat in it and he scooped up all the sauce. Thanks so much! Amazing!
Amy says
Excellent! Thanks Holly 🙂
Linda says
Hi Amy,
would substituting the stock with coconut milk (400ml can) and adding 100ml of stock would work ? Would coconut milk still cook the sweet potatoes like stock would ?
Or do you recommend cooking as per recipe and adding a dash of coconut milk (100ml)? Or 50/50 stock and coconut milk?
I do love coconut milk in a curry so trying to think of how to use it here. I see other people in the comments have used it too.
Want to try this recipe tomorrow but don’t want to stuff it up !
Thanks for your advice .
Amy says
Hi Linda, I haven’t tried this with coconut milk. I’d stir through coconut milk (to taste) at the end of cooking. Hope you enjoy 🙂