Sweet Potato and Chickpea Curry with Rice
A quick and easy one-pan curry that’s creamy, gently spiced, and the perfect mix of nourishing and comforting. Great for weeknights or meal prep.
Servings: 4
Calories:
Equipment
Ingredients
- 1 tbsp oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp grated ginger or use ginger paste
- 2 tsp mild or medium curry powder
- 1 tsp ground cumin optional
- 400 g tin chopped tomatoes
- 400 g tin coconut milk
- 400 g tin chickpeas drained and rinsed
- 200 g fresh or frozen chopped sweet potato no need to defrost
- 150 g basmati or long grain rice rinsed
- 250 ml hot water or vegetable stock
- Salt and pepper to taste
- Fresh coriander or lime wedges optional, to serve
Instructions
- Heat the oil in the sauté pan over medium heat. Add the chopped onion and cook for 5–7 minutes, until softened. Stir in garlic, ginger, curry powder, and cumin (if using), and cook for 1–2 more minutes until fragrant.
- Stir in the chopped tomatoes, coconut milk, frozen sweet potato, and chickpeas. Mix well and season with a little salt and pepper.
- Add the rinsed rice and 250ml hot water or stock. Stir to combine and bring to a gentle simmer.
- Cover the pan with a lid and cook on low to medium heat for 20–25 minutes, stirring once or twice during cooking. The rice should be tender, the sweet potato soft, and most of the liquid absorbed.
- Taste and adjust seasoning. Serve hot, garnished with fresh coriander or a squeeze of lime if desired.
Notes
Tips & Variations
If using fresh sweet potato, peel and dice into small cubes (1–2 cm) and add an extra 5 minutes to the cooking time. Add a handful of spinach or frozen peas at the end for extra greens. This recipe is meal prep and freezer-friendly — portion it out and store for up to 3 days in the fridge or 3 months in the freezer.
If using fresh sweet potato, peel and dice into small cubes (1–2 cm) and add an extra 5 minutes to the cooking time. Add a handful of spinach or frozen peas at the end for extra greens. This recipe is meal prep and freezer-friendly — portion it out and store for up to 3 days in the fridge or 3 months in the freezer.
