This Sweet Potato Chickpea Curry is a quick and easy meal that the whole family will enjoy. The sweet potato adds a delicious sweetness that 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. For more sweet potato recipes, check out our Sweet Potato and Chickpea Patties, Sweet Potato Noodles in a Peanut Sauce, Sweet Potato Wedges, and Sweet Potato Muffins. They're all delicious ways to enjoy this versatile ingredient.
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
Bella lombardo says
This recipe was so good! I used coconut milk instead of stock and it was amazing
Amy says
Thanks for the lovely feedback, Bella. So glad you liked it and great idea to use coconut milk 🙂
Riona says
I made this for my 19 month old son today and he absolutely loved it. Thank you so much
Amy says
Thanks for the feedback Riona, so glad he liked it 🙂
Tara says
I make this all the time, it's absolutely delicious! I often freeze the leftovers and have meals for next week! So good
Amy says
Great! So glad you enjoy this recipe, Tara 🙂
Miss Maxine Mullock says
Great and healthy recipe I used it as part of diet plan during training
Amy says
Thank you!
Lisa says
Great recipe, luckily my kids eat mostly anything so I chuck in a couple of handfuls of spinach and chopped coriander near the end too for a bit of extra veg and flavour.
Amy says
Sounds perfect, Lisa! Thanks for taking the time to give feedback 🙂
Rosie Paicu says
Hi is this recipe suitable for an 8 month old baby?
Amy says
Hi Rosie, it really depends on baby and the method of weaning you are doing. Is your baby used to textured foods? You can always mash it up a bit. I would make sure to check the ingredients of the curry powder you use (as some can be high in salt) and use homemade stock or water.
Emily says
Grated carrot! Genius!!! As my children have a strange dislike of sweet potatos. I often have problems getting them to eat this dish...until I discovered your version. Thank you very much
Amy says
Hi Emily, Fab! So glad the recipe was a hit! Thanks for taking the time to rate and let me know 🙂
Julie says
Very nice recipe! I use it a lot!
Amy says
Great! So glad you like it 🙂