Sweet Potato and Chickpea Curry – Vegetarian
This delicious sweet potato and chickpea curry makes the perfect healthy dinner for when you have guests. You can serve it with either brown rice or try out one of my delicious cauliflower or broccoli rice recipes:
Simple Cauliflower Rice
Turmeric Cauliflower Rice
Broccoli Rice
Coconut and Almond Broccoli Rice
We’ve served this with our simple cauliflower rice and it went down a treat. Hope you enjoy! 🙂
Serves 6.
Ingredients:
400ml/13.5fl oz can of coconut milk
400g/14oz can of chopped tomatoes
180g/6.5oz lentils
950g/33.5oz sweet potatoes
1 x 400g/14oz can chickpeas
30g/1oz raw spinach
3 tsp. ground cumin
3 tsp. turmeric
3 tsp. chilli flakes
Method:
- Chop the sweet potatoes into small chunks (We leave the skin on ours because it has lots of nutritional benefits but you can peel them if you prefer) then place into a pan of boiling water and simmer for 20 minutes.
- Drain the water from the pan then add in the chopped tomatoes, lentils, coconut milk, and spices. Bring to the boil then simmer for at least 1 hour.
- Add the spinach and chickpeas to the pan then leave for another 15 minutes then serve.
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The facebook link is not working for me to share it.
Hi Lisa,
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Thanks
in this recie ,the directions ask for,
2 tins of coconut milk
2 tins of chopped tomatoes.
How much is a tin?
Thank You,
Van
Hi Van, there are 400g in one tin of chopped tomatoes and 400g/ml in a tin of coconut milk.
Let us know how you get on!
Thanks