The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fragrant sweet potato & chickpea curry
Sweet potato and chickpeas are a perfect marriage, absorbing the flavours of this rich and spicy tomato sauce beautifully. Mixed with onion, red pepper and baby corn, served with basmati rice flecked with spinach and coriander, it’s curry heaven.
SWK: Source of fibre
Plants 9
SWK: Source of protein
Serving size
Ingredients
- 1 pepper
- 1 onion
- 1 small sweet potato
- 80g baby corn
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tsp ground cumin
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g basmati rice
- 1 handful of fresh coriander
- 80g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 629
Protein: 21g
Carbs: 106g
Fat: 5.2g
Ingredients
- 2 pepper
- 2 onion
- 1 sweet potato
- 160g baby corn
- 280g basmati rice
- 1 handful of fresh coriander
- 160g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tbsp ground cumin
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 516
Protein: 16g
Carbs: 97g
Fat: 3.8g
Fragrant sweet potato & chickpea curry
Sweet potato and chickpeas are a perfect marriage, absorbing the flavours of this rich and spicy tomato sauce beautifully. Mixed with onion, red pepper and baby corn, served with basmati rice flecked with spinach and coriander, it’s curry heaven.
Cook time:
30 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Prep & soften
- Deseed the peppers and dice into 2cm squares, and peel and finely dice the onions. Cut the sweet potato into 1cm cubes, and slice the baby corn into thin rounds.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the prepared veg for 6-8 mins.
Spice things up!
- Drain and rinse the chickpeas.
- Add the chickpeas to the pan along with the curry powder, cumin and ginger & garlic paste. Cook for 2 mins.
- Tip in the chopped tomatoes, crumble in the stock and pour in 200ml boiled water (400ml for 4 portions). Stir well and simmer for 8-10 mins, until the sweet potato is soft and the sauce has thickened to coat the veg.
Simmer the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Finish & serve
- Finely chop the coriander, then add it to the curry with the spinach and simmer for 2 mins, until the spinach has wilted.
- Lightly season the curry, then serve with the rice.