Chickpeas & Sweet Potatoes Curry

  • Servings: 2

This is a nice and nutritious vegan dish! Serve it with rice or Indian breads such as chapati, naan, paratha…


  • 2 cups of cooked chickpeas
  • 1 large sweet potato, peeled and cut into smallish cubes
  • 1 onion, finely chopped
  • 1 tbsp of garlic and ginger paste or 1 tsp of each grated garlic and ginger
  • 1 shallow tsp of each mustard and cumin seeds
  • 1/2 tsp of each black pepper & turmeric
  • 2 tomatoes, chopped
  • 1 handful of fresh coriander, chopped
  • Green chili, to taste
  • 2 tbsp of olive oil
  • A drizzle of water
  • Salt, to taste


Step 1

Heat the olive oil in a large pan and fry the mustard and cumin seeds for 1 minute. Add garlic, ginger, pepper, turmeric and stir fry for another minute. Add the onion and the chili and fry until the onion is soft. Stir in the tomatoes, the chickpeas and the sweet potato cubes. Add a drizzle of water and salt then cover and cook on low heat until the potatoes are tender, stirring occasionally.

Step 2

Before removing the curry from the heat, sprinkle the coriander and mix well. Adjust the seasonings if needed and serve hot with white rice or Indian breads. To perfect the meal, add a side dish of green salad.

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