Chickpea and Sweet Potato Curry Recipe

It’s always lovely to cook your own food, but sometimes it’s nice to go simple, rather than overcomplicate things.

In this respect, the following dish is very simple and quick to make but only takes around 30 minutes to prepare and cook and even better, it tastes delicious.

Here’s the recipe.

Chickpea and Sweet Potato Curry Recipe (feeds 4 people served with rice or couscous)

  • 2 Large Sweet Potatoes
  • 1 Large Onion
  • 3 Cloves of Garlic
  • 1 tin of Chickpeas (drained)
  • 2 Tablespoons of Medium Curry Powder
  • Red chilli (optional for depending on how spicy you like your curry)
  • 3 Large Carrots
  • 2 Vegetable stock cubes
  • 800-900 Millilitres of Water
  • Chicken (optional for meat eaters)


Cut up the Onion and GarlicĀ andĀ chop the sweet potatoes and carrots into small cubes. Add these to a wok with a dash of extra virgin olive oil and place on a medium heat. Add in the curry powder and stock cubes and fry for around 5 minutes, until the onions have cooked.

Once you are happy with the onions, turn the heat down a little and add the water and the chickpeas and allow the ingredients to simmer and soften. Once the carrots and sweet potatoes are softened and the curry sauce has soaked up into the ingredients then serve straight away with either some boiled rice or couscous.

Joe Anderson

Joe is a computer games and now food journalist. He loves to bake, cook and eat.

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