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Sweet Potato and Chickpea Curry

Prep Time15 minsCook Time15 mins

Sweet Potato and Chickpea Curry: An easy to prepare meal, packed full of complex carbs.

 1 Large sweet potato
 300 g Spinach
 1 Brown onion
 800 g Chickpeas
 800 g Diced tomatoes
 400 g Coconut cream
 2 tbsp Massaman curry paste
 1 tbsp Olive oil
 2 cups Basmati rice

Cut sweet potato into cubes and dice up onion. Cook onion over medium-high heat in large pot with olive oil for 3 minutes, then add sweet potato and cook for a further 5 minutes.


Drain chickpeas and add to pot, along with the diced tomatoes and coconut cream. Stir through well.


Add curry paste and stir thoroughly, then put lid on pot and leave to simmer for 20 minutes, stirring occasionally.


While curry is cooking, cook rice in pot of boiling water.


After 20 minutes, add spinach to curry and cook until wilted. Serve curry with rice.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 659
% Daily Value *
Total Fat 22.3g35%
Total Carbohydrate 99.6g34%

Dietary Fiber 15.8g64%
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.