Sweet Potato and Chickpea Curry

A delicious and healthy curry which you can easily adapt to your own preference of taste and spice. I came up with this recipe when I first adopted a plant-based lifestyle 5 years ago. I wasn’t a fan of tofu or Quorn products, I thought why not try sweet potato has a meat replacement and I loved it.


  • Curry Paste (you can use store-bought or make your own – link below for curry paste recipe)
  • 2 Onions
  • 1 large Courgette
  • 2 Garlic Cloves
  • 1 large Sweet Potato
  • Tin of tomatoes
  • Tin of Chickpeas


  1. Start by cubing your sweet potato. I like to cook mine in an air fryer with a little oil. You can also cook in the oven for 30 – 40 minutes. Start by covering the sweet potato with a little oil and then place the potato onto a baking tray.
  2. Prep your veg, dice your onion, cube the courgette, crush the garlic cloves.
  3. Warm your pan with a little oil, add your onion and cook on medium heat for 2-3 minutes or until softened. Add your courgette and warm through.
  4. Add in your curry paste and give a good mix to ensure the onion and courgette gets a good covering.
  5. Next add in your garlic, chopped tomatoes, and chickpeas.
  6. Cover and leave to simmer for around 10 minutes. Uncover and cook for a further 5-10 minutes to help thicken.
  7. Finish of by adding your sweet potato and serve.


*** You can use any vegetables of your choosing. Sometimes I like to add cauliflower. ***

*** You can also mix up your curry by adding half a tin of chickpeas and lentils. Remember to save your chickpea water. ***


Why not finish of your curry with a side of naan bread, freshly made at home.

Equipment Links

Tower Air Fryer
Philips 750 W Kitchen Food Processor HR7761/01 with Accessories for + 28 Functions

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