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Sweet Potato and Chickpea Curry Recipe
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5 from 1 vote

Family Friendly Sweet Potato and Chickpea Curry Recipe.

This easy Sweet Potato and Chickpea Curry recipe will soon be your new family favourite! It's simple to put together, freezer friendly and can be made either conventionally or using a Thermomix.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner
Cuisine: Australian, Modern
Keyword: Family Dinners, Freezer Friendly, Thermomx, Vegetarian
Servings: 6 people

Ingredients

  • 1 brown onion
  • 2 cloves garlic
  • 20 grams extra virgin olive oil 1 tablespoon
  • 3 tsp cumin
  • 2 tsp garam marsala
  • 500 grams sweet potato peeled and cut into 3cm chunks.
  • 400 gram tin of diced tomatoes
  • 400 gram tin of chickpeas strained
  • 1/2 tbsp curry powder optional - see notes
  • 1/2 cup vegtable stock see notes
  • 50 grams baby spinach leaves

Instructions

Conventional Cooking Instructions

  • Place the olive oil into a large saucepan and heat over medium/high heat.
  • Grate the brown onion and crush the garlic cloves and add them to the frying pan. Cook for 2 -3 minute or until the onion becomes translucent.
  • Add the cumin, garam marsala and curry powder and mix to combine. Cook for 1 minute.
  • Add the sweet potato pieces, diced tomatoes, drained chickpeas and stock and mix to combine.
  • Reduce to a medium heat and allow the curry to cook for 20 - 25 minutes or until the sweet potato is tender when pierced with knife and the sauce has thickened.
  • Add the baby spinach leaves and stir through for 1 - 2 minutes or until wilted.
  • Serve with rice or zucchini noodles.

Thermomix Instructions

  • Cut the brown onion in half and add it to your Thermomix bowl along with the garlic cloves. Mix for 3 seconds, speed 5.
  • Scrape down the sides of your Thermomix bowl and add the olive oil, cumin, garam marsala and curry powder and cook for 3 minutes, varoma temperature, speed 1.
  • Add the sweet potato pieces, diced tomatoes, 1 tablespoon of vegetable stock and 125 grams of water and place the lid on top with the steaming basket/splatter guard in place before cooking for 13 minutes, varoma temperature, speed one REVERSE.
  • Add the drained chickpeas through the hole in the lid before replacing the steaming basket/splatter guard and cook for a further 3 minutes, varoma temperature, speed one, REVERSE.
  • Again using the hole in the lid, add the baby spinach leaves and replace the steaming basket/splatter guard and cook for a further 2 minutes, varoma temperature, speed one, REVERSE.
  • Serve with rice or zucchini noodles.

Notes

  • It's important to cut your sweet potato pieces so that they are roughly the same size. If you cut them larger or bigger than the specified size, the cooking time will vary
  • Please note that curry powders will vary in their intensity. I use Keen's Curry Powder for this recipe and 1/2 a tablespoon results in a mild curry. If you are making this recipe for young children, you can leave it out.
  • You can add extra grated vegetables to this recipe, we also like to add a grated zucchini and carrot at the same time as we add the sweet potato pieces.
  • You can use a mixture of sweet potato and pumpkin for this recipe.
  • If you don't have any stock, you can just use water instead.  If you are making this recipe in a Thermomix, please use 125grams of water and 1 tablespoon of vegetable stock paste.
  • This curry is freezer friendly.