Recipe: Chickpea, Vegetable and Sweet Potato Curry

Chickpea, Vegetable and Sweet Potato Curry

I love making curries but find the problem to be that, as a student, lots of recipes require a shedload of spices which are both difficult to source and uneconomical, as you might need half a teaspoon for a certain recipe, but never use again. Yet this curry uses a paste, which is much more convenient and the rest can be kept in the fridge for another time – plus you can choose your favourite: korma, balti, tikka masala etc. This is a vegetarian curry, and I find that the freshness works well with the spices, but if you’re a real carnivore then feel free to add some chicken or lamb. The selection of veggies used can also be varied – cauliflower, aubergines and butternut squash all would work nicely. The end result is far more authentic than using a jar of sauce! The curry should be served with rice, and, if you like, some natural yoghurt, extra mango chutney and chapattis or naan bread.


1 large sweet potato, peeled and cut into bite-sized chunks

1 large onion, finely sliced

1 bag fresh spinach

1 courgette, sliced

3 crushed garlic cloves

2 tbsps curry paste (or more or less depending how hot you like your curry)

400g can chickpeas

500ml vegetable stock

Juice of 1 lemon

200ml coconut milk/cream (this can be bought either in a tin, sachet or dried, which you then make up yourself according to packet instructions by adding water)

1 tbsp mango chutney

1 tbsp tomato puree

Handful fresh coriander leaves, finely chopped

1 can of chopped tomatoes

2 tbsps oil


1. Heat the oil in a large pan and add the onion and garlic and cook over a low heat for around five minutes until soft

2. Add the curry paste, potatoes courgette and chickpeas, mixing well and allowing to cook for a few minutes

3. Add all the remaining ingredients except the spinach – this will wilt too much if added to early

4. Bring the curry to the boil, then reduce the heat and cover. Allow to simmer gently for 45 minutes, stirring occasionally

5. 2 minutes before the end of cooking time, add the spinach

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