I’ve always been a fan of sweet potato – they are delicious and nutritious and pretty easy to work with. I haven’t however, always been a fan of curry.

If you’ve read my Thai Green Curry recipe, you’ll know I only make curry when I have an irresistible, toe curling craving. And yet again, this craving took over my body.

This craving was like no other – I didn’t want one of my (limited) go-to curries i.e Korma, Thai Green, Biryani or Saag. No. I wanted something different.

I wanted a curry that was going to tantalise my taste buds. A curry that was going to conquer my cravings. The most amazing, heart warming (yet hopefully waist trimming) curry in ALL THE LAND! … Too much?

*Enter Sweet Potato and Chickpea Curry*

Back to the Beginning

My craving began Wednesday night – I’d just received my ASDA delivery (handiest thing ever), and wanted to plan some meals ahead of time. And that is when the toe curling started. Curry fever was slowly taking over my body.

Being the ditz I am, I ordered 2kg of sweet potatoes and had to start thinking of how I was going to cook them. So, I merged the two problems together and decided on a Sweet Potato Curry.

Unfortunately, I got poorly sick on Thursday and was bed bound with endless bowls of porridge (topped with banana, blueberries, goji berries and ground flax, sunflower, sesames and pumpkin seed. #fighttheflu), so it would have to wait until Friday.

But then on Friday, I was too busy drinking Daisy Desires and dancing to classics at The Fitzgerald – a sexy, sultry, boudoir like cocktail bar in Northern Quarter, before heading down to Hula for tequila and Zombies.

Saturday. Saturday, I was going kill two birds with one stone (no animals were harmed in the making of this blog): satisfy my curry needs and nurse my just bearable hangover. But then I went for a boozy brunch at The Alchemist – I went for Eggs Florentine, a Strawberry Cup and a Solero. (The American comes highly recommended if you eat meat!)


After a busy, craving filled week, I ended up making the curry on Sunday – the perfect heart warming dish before standing out in the cold watching an American Football Varsity game ahead of The Superbowl.

The Curry

I’m just going to let the pictures do the talking, because I can’t put into words how beautiful this was.

These fabulously fragrant onions filled my flat with amazing smells, ideal for a cold winter’s afternoon.


Β I used half chickpeas half butter beans because I have soft spot in my heart for those indulgent beans.


Β I also added cauliflower and spinach. Yummy!vegetarian-curry-recipeAnd served it with cauliflower rice, lentils and quinoa.

paleo-cauliflower-rice-recipecauliflower-rice-recipe sweet-potato-chickpea-curry

Guilt Free Sweet Potato & Chickpea Curry

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 tablespoon of Coconut Oil
  • 1 tablespoon of Cumin Seeds
  • 1 Onion, sliced
  • 2 Garlic Cloves, crushed
  • Chilli Flakes, as many as you can take – I used 1 teaspoon
  • 50g Ginger, grated
  • 400g Chickpeas, drained
  • 750g Sweet Potato, peeled and cubed
  • 400g Passata

To Serve

  • 1 tablespoon of Coconut Oil
  • 1 teaspoon Garlic, crushed
  • 1 x Cauliflower, florets only
  • 150g Lentils
  • 100g Quinoa
  • Handful of Coriander


  • Heat up large pan on a medium flame, adding coconut oil once hot
  • Fry cumin seeds for 1 minute, or until fragrant.(I can’t get enough of this fragrant spice)
  • Add onion and a pinch of salt and cook for around 5 minutes, or until they are translucent. Now you can the garlic, chilli and ginger and cook for a further 3-4 minutes
  • Add in the sweet potato and chickpeas before stirring in the passata. Add enough water to cover the sweet potatoes and bring to a simmer. Top tip:Β Refill the passata container with water and use that to cover the ingredients – use up all the flavour!
  • Cover and allow the curry to simmer for around 30-40 minutes, stirring occasionally.
  • When the sweet potatoes are soft and the sauce has thickened, you can dive in
  • I served mine with cauliflower rice, which couldn’t be easier to make! Simply grate or process cauliflower florets and shallow fry in coconut oil and garlic until golden brown.
  • Stir through some fresh coriander and EAT!

Easy to make. Guilt free. Gluten free. Vegetarian. Heart Warming. Waist trimming. Simply, perfect.


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