Chickpeas and sweet potato curry

As a busy London bee, working full-time and wanting to keep on top of my healthy vegan meals, one-pot recipes are my favourite! Mess-free, stress-free and ready in 30 mins max, depending on your chopping skills!

I’ve been cooking this almost weekly and it’s a hit among my friends! I’m very excited to share how STUPID easy it is to make this curry. It goes a little something like this:


  • 2 sweet potatoes
  • 1 large onion
  • 2 cloves of garlic
  • 1 inch fresh ginger (grated)
  • a variety of other vegetables (whatever you have in the fridge: courgettes, peppers, carrots, cauliflower, etc – I like to add different types of veggies to this, but keep the sweet potatoes and chickpeas as the dominant veg 🙂
  • 1 big handful of spinach
  • 1 can chickpeas (in water), drained before use
  • 1 can of chopped tomatoes
  • 1 can coconut milk (~400ml)
  • 1 vegetable stock cube
  • 500ml water to dissolve cube
  • 2-3 table spoons of medium curry powder
  • 1 teaspoon turmeric powder
  • 2-3 bay leaves
  • salt & pepper

Step 1: Dice and slice all your veggies

Step 2: Saute the onions, garlic and ginger until soft

Step 3: Add the curry powder and mix well for a minute

Step 4: Add the rest of the veggies and saute them in the spices mixture for 2 minutes

Step 5: Dissolve the vegetable cube in 500 ml warm water and add to the pot

Step 6: Simmer for a few minuted then add the chopped tomatoes

Step 7: Season with salt, pepper, turmeric, bay leaves and more curry powder if you like

Step 8: Simmer until all veggies are cooked through and add the coconut milk 5 minutes before turning the heat off

Step 9: Taste and season accordingly

Step 10: Put loads of spinach on top and cover for 10-15 mins until serving.



Serve with brown rice or quinoa. Enjoy!

2 Comments Add yours

  1. Sumith says:

    Brilliant post! Drooling on this.😊

    Liked by 1 person

  2. Maria says:

    Thank you! It is one of my favourites. You can’t go wrong with a wholesome, comforting curry 🙂


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