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sweet potato chickpea curry for kids.

Sweet Potato Chickpea Curry

A deliciously spiced vegetarian curry, ideal for kids. The sweet potato adds a delicious sweetness that complements the spices perfectly. 
Course Main Meal
Cuisine Indian Inspired
Keyword Sweet Potato and Chickpea Curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 245kcal


  • 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. 


  1. 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. 
  2. Use homemade / low sodium stock for babies and kids. 


Calories: 245kcal | Carbohydrates: 36.8g | Protein: 9.7g | Fat: 8g | Cholesterol: 1.7mg | Sodium: 642.5mg | Sugar: 10g