Sweet Potato and Chickpea Curry - Fiver Feeds

Sweet Potato and Chickpea Curry

Spicy dishes are not only a great way to get more vegetables into your family’s diet but they also help to broaden the kids’ palate as well as being cheap and easy to prepare. In this instance, sweet potato adds a different flavour dimension and might tempt the younger ones to the ways of the vegetable curry.


Sweet Potato and Chickpea Curry

Prep Time:



Serves 4 People


£0.96 per Person



  • Ingredients

    1 Large Sweet Potato (or 2 smaller ones) Peeled and Cut into Small Cubes
    1 Tin Chickpeas
    400g Tin Chopped Tomatoes
    1tbsp Vegetable Oil
    1 Large Onion Chopped
    2 Cloves Garlic Crushed or Finely Chopped
    1tsp Curry Powder
    1 Cup of Basmati Rice
    Black Pepper

How to Cook

1. In a large pan heat the oil then add the chopped onion and garlic. Fry until soft for around 5-6 minutes. 

2. Add the curry paste and cook for a minute on a low heat with the onions and garlic being careful not to let it burn (add more oil if required).

3. Drain the chickpeas and rinse in a sieve then put these in the pan along with the cubed sweet potato. Toss these in the curried onion mix then add the chopped tomatoes and stir.

4. Fill the empty can or carton of tomatoes with water then add this to the pan.

5. Season with salt to taste then bring to the boil before simmering for 30 minutes.

6. Cook the rice according to the packet instructions and serve the curry on a bed of basmati.

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Comment Below

  • Darren

    I hope when I cook this for the family tomorrow it looks as delicious as in the picture above

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