Chickpea, Sweet Potato & Tomato Curry



  • 750 grams sweet potatoes (peeled and chopped into bite-sized pieces, a mixture of white and sweet can also be used if that's all you have)
  • 1 white onion (medium, finely sliced or chopped)
  • 3 cloves garlic (crushed)
  • 1 tablespoon oil
  • 1 tablespoon cumin seeds
  • ginger (50g/scant 2oz, peeled and grated, use a teaspoon to peel, much quicker than a knife)
  • 1 pinch chilli flakes (OR ½ tsp chilli powder, add a smaller amount and taste it first if you're very sensitive to heat)
  • 1 teaspoon Garam Masala
  • salt
  • black pepper
  • 2 cans chickpeas (drained, keep the chickpea water, aquafaba to use in other recipes, eg vegan mayo, chocolate mousse, cakes... it will keep in a clean screwtop container in the fridge for 3-4 days. Search elsewhere on this site for recipes)
  • 400 grams tomatoes (whole or chopped. If using whole, chop them up in the pan)
  • 500 milliliters water (or vegan stock, if using stock, reduce the amount of salt used)
  • shredded cabbage
  • spinach
  • Swiss chard
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