Jamie Oliver’s Sweet Potato Chickpea Curry is a wholesome, hearty, and flavorful dish that’s perfect for a quick weeknight meal or a satisfying lunch. Packed with the goodness of sweet potatoes, chickpeas, and aromatic spices, this vegan-friendly curry is both nutritious and comforting. It’s easy to make and can be served with rice, flatbreads, or enjoyed on its own.

Why This Recipe is a Must-Try

Vegan-friendly: Perfect for those who follow a plant-based diet.
Hearty and nutritious: Packed with sweet potatoes, chickpeas, and plenty of veggies, it’s a filling and healthy meal.

Quick and easy: Comes together in about 30-40 minutes, ideal for busy weeknights.
Customizable: You can adjust the spice levels and ingredients to suit your taste.
One-pot meal: Minimal cleanup since everything is cooked in one pot.

Jamie Oliver Sweet Potato Chickpea Curry

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What is Jamie Oliver’s Sweet Potato Chickpea Curry Recipe?

Jamie Oliver’s Sweet Potato Chickpea Curry is a delicious, plant-based curry made with sweet potatoes, chickpeas, tomatoes, and a blend of flavorful spices. This vibrant and satisfying dish is perfect for vegans and non-vegans alike and can be enjoyed with rice or flatbreads.

Jamie Oliver’s Sweet Potato Chickpea Curry Recipe Ingredients

2 large sweet potatoes (peeled and cubed)
1 onion (chopped)
2 garlic cloves (minced)

1 thumb-sized piece of fresh ginger (grated)
1 red chili (optional, finely chopped)
1 can (400g) chickpeas (drained and rinsed)

1 can (400g) chopped tomatoes
1 can (400ml) coconut milk
2 teaspoons ground cumin

2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon

1 teaspoon garam masala
1 tablespoon olive oil
Salt and pepper to taste

Fresh coriander (for garnish)
Cooked rice or naan bread (for serving)

Step-by-Step Instructions to Prepare Jamie Oliver’s Sweet Potato Chickpea Curry Recipe

Step 1: Sauté the Aromatics

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the garlic, ginger, and red chili (if using), and cook for another 2-3 minutes until fragrant.

Step 2: Add the Spices

Stir in the ground cumin, ground coriander, turmeric, cinnamon, and garam masala. Cook for 1-2 minutes, stirring constantly, to release the flavors of the spices.

Step 3: Add the Sweet Potatoes and Tomatoes

Add the cubed sweet potatoes to the pan and stir to coat them in the spices. Pour in the canned chopped tomatoes, season with salt and pepper, and mix well. Bring the mixture to a simmer.

Step 4: Add Coconut Milk and Chickpeas

Once the mixture is simmering, add the coconut milk and chickpeas. Stir well to combine, then reduce the heat to low. Cover the pan and let the curry simmer for 20-25 minutes, or until the sweet potatoes are tender.

Step 5: Adjust Seasoning and Serve

Taste the curry and adjust the seasoning if needed. Remove from heat, then garnish with fresh coriander. Serve hot with cooked rice or naan bread.

What to Serve with Jamie Oliver’s Sweet Potato Chickpea Curry

Steamed Rice: Serve with basmati or jasmine rice to soak up the delicious curry sauce.
Naan or Flatbread: Warm naan or flatbread is perfect for dipping and scooping up the curry.

Cucumber Raita: A cooling cucumber and yogurt raita complement the heat of the curry.
Fresh Salad: A light green salad with a lemon vinaigrette adds freshness to the meal.

Expert Tips for Mastering Jamie Oliver’s Sweet Potato Chickpea Curry

Balance the spice level: Adjust the amount of red chili or omit it entirely if you prefer a milder curry.

Don’t overcook the sweet potatoes: Simmer the curry just until the sweet potatoes are tender, as overcooking can cause them to break apart.
Add greens: Stir in a handful of fresh spinach or kale during the last few minutes of cooking for added nutrients.
Make it ahead: This curry tastes even better the next day, so feel free to make it ahead of time and reheat it when needed.

Variations of Jamie Oliver’s Sweet Potato Chickpea Curry Recipe

Add lentils: To add protein and texture, add cooked lentils to the curry.
Spicy version: Add extra chili or a dash of cayenne pepper for a spicier kick.
Use different vegetables: You can replace or add vegetables like carrots, cauliflower, or bell peppers to the curry.

Creamier curry: For a creamier consistency, add more coconut milk or a splash of coconut cream.

How to Store Leftover Jamie Oliver’s Sweet Potato Chickpea Curry Recipe

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: This curry freezes well. Allow it to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.

Reheating: Reheat on the stovetop over medium heat, adding a splash of water or coconut milk to loosen the sauce if needed.

Nutrition Value (per serving)

Calories: 350 kcal
Protein: 9g

Carbohydrates: 50g
Fat: 12g
Fiber: 10g

FAQs

Can I freeze sweet potato chickpea curry?

Yes, sweet potato chickpea curry freezes well. Allow the curry to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

How do I make the curry spicier?

To make the curry spicier, you can add more fresh chili, use chili powder, or add a pinch of cayenne pepper. Adjust the heat level to your taste preference.

Can I use other vegetables in this curry?

Yes, you can easily add or substitute vegetables like carrots, cauliflower, or bell peppers. Just adjust the cooking time to ensure all vegetables are tender.

What type of coconut milk should I use in this recipe?

Full-fat coconut milk is recommended for a richer and creamier curry, but you can also use light coconut milk for a lighter version. Both work well, depending on your preference.

Final Words

Jamie Oliver’s Sweet Potato Chickpea Curry is a delicious and nourishing dish that’s perfect for anyone looking for a wholesome, plant-based meal. With its combination of sweet potatoes, chickpeas, and aromatic spices, this curry is both comforting and satisfying. Whether served with rice, or naan or enjoyed on its own, this curry is sure to become a favorite in your meal rotation.

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