Sweet Potato Chickpea Curry

4.96 from 45 votes

A deliciously spiced vegetarian curry, ideal for kids. The sweet potato adds a delicious sweetness that complements the spices perfectly.

Prep Time10

Cook Time35

Total Time45

Course: Main Meal

Cuisine: Indian Inspired

Servings: people

Calories: 234kcal

Author: Amy

Ingredients

2 tbsp oil
1 onion, finely diced
1 carrot, grated and then copped
2 garlic cloves, minced
2 tbsp curry powder (see note 1)
1 tsp smoked paprika
1 tsp cumin powder
270g (2 cups) sweet potato, peeled and cut into 1cm cubes
800g (28oz) canned chickpeas (2 x 400g), drained
400g (14oz) canned chopped tomatoes
500ml (2 cups) vegetable (or chicken) stock (or broth) (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.

Video

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.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Results will vary depending on curry powder / stock used etc.

Nutrition