• 1 Medium Sweet Potato, peeled & diced
  • 250mls Coconut Milk
  • 400g Chopped Tomatoes
  • 1 Onion, diced
  • 2 Cloves Garlic, minced
  • 1tbsp Tomato Puree
  • 1tsp Ginger Paste/Thumb Grated Fresh Ginger
  • 200g Chickpeas
  • 1tsp Cumin Seeds
  • 1tsp Garam Masala
  • 2tsp Medium Curry Powder
  • 1tsp Mild Chilli Powder
  • 1tsp Turmeric
  • Splash Olive/Sunflower Oil
  • Rice, to serve


  • STEP 1
    Heat oil in a deep frying pan over medium heat. Add onion and cook for 5 minutes until softened. Add cumin seeds and cook for a further 1 minute.
  • STEP 2
    Add garlic, ginger, tomato puree and all other spices. Cook for a further 2-3 minutes.
  • STEP 3
    Add chopped tomatoes, coconut milk and sweet potato. Stir well and simmer for approx 20-22 minutes or until sweet potato is cooked through. May need a splash of water if the consistency is too thick.
  • STEP 4
    Add chickpeas and cook through for 2-3 minutes. Serve with rice.

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