Chickpea and Sweet Potato Curry: Vegetarian Meal Ideas

Since moving into my new house [I know I know, I still need to get the after photos live] I’ve been doing so much cooking. And really starting to enjoy it again. To begin with it felt like a bit of a chore, but now I’ve got into more of a routine, and my cupboards are usually fully stocked, I’m really loving it. I’m sure I have a similar recipe on my blog, but this Chickpea and Sweet Potato Curry is one of my favourites. I posted this photo of it on Twitter and a couple of you asked for the recipe. So without further ado, here’s an easy, made from scratch, Chickpea and Sweet Potato Curry. Of course you’re welcome to use the pre-made sauce jars to make it even easier.

Chickpea and Sweet Potato Curry


Serves 4

1 large red onion [finely chopped]

2 cloves of garlic

1 tin chopped tomatoes

1 green chilli [finely chopped]

1/2 red chilli [finely chopped]

1/2 pint of water

1 tsp turmeric

1 tbsp cumin

A pinch of cinamon

1 yellow pepper [diced]

2 large sweet potatoes [diced]

1/2 can of chickpeas [drained]

A handful of chopped herbs

Rice/quinoa/grains to serve

Chilli powder to taste


Preparation: 10 minutes | Cooking: 30 minutes

1. Place diced sweet potatoes in a pan of cold water and bring it to the boil. Then leave to simmer and soften for around 10-15 minutes, whilst you’re preparing the sauce/other vegetables.

2. Whilst your sweet potatoes are cooking. Heat 2tbsp olive oil in a large pan. Then add your onions and peppers. Cook on a low heat for around 10 minutes until they start to soften.

3. Add your tinned tomatoes, garlic, chickpeas, chillies, and all other spices/herbs to your pan. You can be experimental with this bit. I don’t think I ever use the exact spices in any of my curries. Flavour to taste, adding chilli powder if you feel it needs an extra kick. It’ll all depend on the strength of the chillies (and how hot you like it). Drain the sweet potatoes and add them to the mixture.

4. Before you move onto the next step. Remember to start cooking your rice/grains so they’re ready at the same time as your curry. On this occasion I used long grain rice but I also accompany my curries/chillies with Tricolour Quinoa.

5. Cook on a low heat for around 15/20 minutes until the sauce starts to thicken. Adding the boiling water if required if you feel the sauce is thickening a little too much. I usually end up adding around 1/2 a pint of water in the cooking process. It makes the curry go further too.


Cinnamon is one of my secret ingredients when it comes to hot curries/chilli etc. I find just adding a little [half a teaspoon] gives it that perfect initial sweetness. Ready for the spice from the chilli powder to kick in afterwards. Although I’ve marketed this curry as vegetarian as part of my vegetarian meal ideas series, it is also suitable for vegans. I sometimes add spinach to this curry which is a nice addition.

Have you made anything like this Chickpea and Sweet Potato Curry before? Will you be giving this a go?

Until next time,

Ami Rose Blog Bristol Blogger Signature

Be sure to follow me on social media to keep up to date with my latest posts!




  1. 12th July 2017 / 12:01 pm

    Such a lovely curry recipe. I adore all those spices and I bet the cinnamon really lifts it. Bookmarking!

    • Ami
      14th July 2017 / 2:20 pm

      It really does. I add it to everything now. Ohh fab, let me know how you get on.

      Ami xxx

  2. Jennifer Durrans
    12th July 2017 / 1:36 pm

    This looks so yum and I love vegetarian options! I will add this to my list!

    • Ami
      14th July 2017 / 2:20 pm

      Let me know how you get on lovely.

      Ami xxx

  3. 12th July 2017 / 3:18 pm

    I am pretty sure there was a sweet potato curry at my friend’s wedding last weekend and I really enjoyed it so this sounds lovely x

    • Ami
      14th July 2017 / 2:21 pm

      Mmmm it’s so good isn’t it. I think I had it first as a ready meal and fell in love even then!

      Ami xxx

  4. Nelu Mbingu
    12th July 2017 / 7:41 pm

    I’m not a big fan of chickpeas but maybe with the potatoes they would taste much better. The rice makes up for everything though lol

    • Ami
      14th July 2017 / 2:22 pm

      Yes definitely, they go much softer and are disguised by the sauce.

      Ami xxx

  5. 12th July 2017 / 9:13 pm

    Ah, two of my favourite ingredients, I adore chickpeas and sweet potato.. Lovely recipe!

    • Ami
      14th July 2017 / 2:22 pm

      Thank you. I love Sweet Potato, especially in the form of fries!

      Ami xxx

  6. 12th July 2017 / 9:16 pm

    Had my mouth watering whilst reading the recipe! Definitely one to try out at the weekend

    • Ami
      14th July 2017 / 2:22 pm

      Thank you lovely. Let me know how you get on if you do make it.

      Ami xxx

  7. Helen
    13th July 2017 / 4:03 pm

    I’ve never made anything like this before. It sounds delicious though, I love sweet potatoes so always like finding new things to try with them.

    • Ami
      14th July 2017 / 2:23 pm

      Yeah I’m always finding new ways to have them too. I made my own wedges the other day and I’ve been having them baked with tuna often too.

      Ami xxx

  8. 14th July 2017 / 5:10 pm

    This sounds really lovely! Always love things that are great to mix with rice 😀

  9. 14th July 2017 / 11:17 pm

    You had me at Sweet Potato (and chick pea for that matter). these sort of recipes make me think I could be a vegetarian. x

Leave a Reply

Your email address will not be published. Required fields are marked *