Description

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.

Ingredients

Scale

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)

Instructions

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.