Autumn, Winter, Main

Creamy sweet potato and chickpea curry

Curries are my go-to when I don‘t have the energy or time to think about what to make for dinner. I always have the ingredients to make a good curry with pantry staples. And if I have a few veggies to hand, they will go in too.

This particular curry was first made using some sweet potatoes that had began to go soft at the ends and were destined for the compost. I also had some leftover quick pink pickled onions (from a Mexican feast I did for NYE), a handful of radishes and a bit a coriander from of the salad-drawer's depths. It's not essential, but I will rarely make a curry if I don‘t have fresh coriander. For me, it's a bit of a must.

To lighten this version for January, I used plain vegan yogurt instead of coconut milk, which whilst it‘s a wonderful ingredient it‘s a little heavier on the fats, all be those good ones.

If you don‘t have sweet potato, butternut squash makes a great alternative Or, omit altogether and use whichever veggies you like instead.



1 large onion diced

600g jar chickpeas

4 medium sweet potatoes

4 fat garlic cloves finely grated

2 heaped tbs of grated ginger

1 tin chopped tomato

500ml vegetable stock

300ml plain vegan yogurt coconut is my favourite here

1/2 -1 mild red chilli finely chopped

Juice 1 lime

1tbs mild curry powder

1tbs ground garam masala

1 tbs white miso paste

1tsp black mustard seeds

1 tsp nigella seeds/black onion seeds(optional)

1tsp asafoetida (optional)

Stalks from a large bunch coriander finely chopped

1 tsp ground turmeric

1/2tsp ground cinnamon

1 tbs tamari sauce

For the quick pink pickled onions

1-2 thinly sliced red onions

juice 1 lemon

2 tsp sea salt

To serve

Sesame seeds

Fresh coriander

Sliced radishes

Pink pickled onions

Extra chilli slices

rice or chapattis


  1. Preheat the oven to 180°C fan. Line a baking tray.
  2. Roughly chop the sweet potatoes into 1-2-inch dices, place on the baking tray and drizzle with a little light oil and season. Place in the preheated oven until soft and lightly charred. About 20 minutes.
  3. In a small bowl add all the pink pickled onion ingredients together and scrunch together. Set aside to let it do its thing.
  4. In a large pan, add the onions and 1 tbs light oil, cook on a medium to low temperature until the onions are soft and translucent.
  5. Add in the chopped chilli, garlic and ginger and stir to combine, continue to cook for a further minute on a low heat.
  6. Add in the curry powder, garam masala, mustard seeds, nigella seeds, asafoetida, turmeric, cinnamon and chopped coriander stalks. Stir to combine and continue to cook for a further minute or two until fragrant.
  7. Add in the chopped tomatoes and vegetable stock, along with the tamari sauce and miso paste, stir to combine and bring to a gentle simmer and reduce to low again.
  8. Now add in the whole jar of chickpeas liquid included (if using tinned drain and rinse first).
  9. Stir in the yogurt and season with a good grind of fresh black pepper and the juice of 1 lime. Taste and add more salt or lime if necessary.
  10. When the sweet potatoes are ready stir them through the curry and allow to cook at a low temperate until your ready to serve.
  11. If you are adding fresh green veggies such as spinach, broccoli etc., then now is the time do so.
  12. When you are ready to serve, divide between bowls and top with fresh coriander, sliced radishes, extra lime and a sprinkle of sesame seed.
  13. Serve rice or chapatis as a side if you like too.

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