Sweet potato and chickpea curry

This is a really easy, fragrant curry that also freezes really well. If you find you are often short of time (particularly for weekday suppers), having a reserve of homemade, delicious food ready in your freezer is a great idea. But if you do this, make sure you freeze it in portions so you don’t end up defrosting days worth of the same food, as it can get monotonous…. Serves 2.



1 x sweet potato

1 tsp chilli flakes

juice of 1 lime

1 tsp olive oil

1 white onion, diced

3 tsp thai red curry paste

2 lemongrass sticks, bashed

1 tsp mustard seeds

6x cardamom pods

1 tsp turmeric

1x can of reduced fat coconut milk (400g)

1x can chickpeas (400g) – drained


1. Preheat the oven to 180 C.

2. Cut the sweet potato into small cubes (about 1 inch by 1 inch) and pop them into a baking tray. Coat them in 1 tsp olive oil, the chilli flakes and the lime juice, then pop them into the oven for approximately 25 minutes, until they are tender when pierced with a knife.

3. In a saucepan, heat 1 tsp olive oil. When the oil is sizzling hot, add the onion and fry for a few minutes until softened and translucent.

3. Add all the spices to the saucepan (red thai curry paste, lemongrass sticks, mustard seeds, cardamom pods and turmeric) and continue to fry until the mixture is fragrant.

4. When the sweet potato is tender, add it to the pan along with the coconut milk and chickpeas. Ensure the entire curry is fully heated, pick out the lemongrass and cardamom pods, and serve. I personally like to eat mine with kale, but you can serve it with rice (brown or basmati rice are lower GI options) or naan bread (although this is about 400 kcal a slice!)



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