Mild sweet potato and chickpea curry

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By superkat

(1 Vote) 1


  • 1 bag spinach

  • 1l vegetable stock (stir in 1 tbsp of Tamarind paste once ready to add to the pan)

  • 2 red onion

  • 1 tsp cumin

  • 1 tsp ground turmeric

  • 2 cardamom pods seeds removed

  • 1 clove garlic

  • 1 tsp coriander

  • 1 handful coriander leaves chopped

  • 1kg sweet potatoes peeled and chopped into cubes

  • 2 tins chickpeas

  • 1 piece of fresh ginger (about 1/2 a thumb size)

  • 1 red chilli


  1. Chop or whizz the onion, garlic, ginger and chilli coarsely.
  2. Heat a little oil in a deep frying pan, add the chopped ingredients and soften for about five minutes.
  3. Add the spices and stir to combine.
  4. Add the potatoes and chickpeas and stir to coat them with the spice mix.
  5. Add the stock, bring to the boil and then simmer with the lid nearly on for about 25 - 30 minutes until the potatoes are soft.
  6. Stir in the spinach and simmer for a further 5 minutes.
  7. Serve with rice, naan or pitta and with the coriander sprinkled over.

Handy Hint

This is the recipe for four very generous servings and can easily stretch to six. It could easily take double the spice and hotter chilies. Originally it had some coconut milk in it but I removed this for the baby as it has a few E numbers (if you want to add it back in, replace 250ml of the stock with coconut milk). Double the spice and add a pinch of chilli flakes if your baby is ok with spice.

Additional Information

  • indian

  • Main Course

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • DuchessOfAvon 23/07/09 17:45

    Delicious. Its gone straight into my regular supper repertoire. Bunged in a can of tomato and it still worked.