Chickpea curry sweet potatoes
Fluffy roasted sweet potatoes topped with a fragrant spiced chickpea curry. A satisfying plant-based meal that delivers warmth and protein.
- Prep
- 15 minutes
- Cook
- 45 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 459kcal
- Protein
- 15g
- Carbs
- 71g
- Fat
- 9g
Where the calories come from
- Protein 14%
- Carbs 67%
- Fat 19%
- Fibre
- 16.3 g
- Sugar
- 31.4 g
- Salt
- 0.76 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.34a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 730g sweet potato, pricked all over
- 1 ¼ tbsp coconut oil
- 1 ½ tsp cumin seeds
- 1 ¼ onions, diced
- 2 cloves of garlic, crushed
- 1 red chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp turmeric
- 2 tbsp tikka masala paste
- 840g tinned tomatoes
- 500g chickpeas (drained weight)
Method
Pierce the skin of each sweet potato all over so steam can escape. Sit them on a baking tray, then put the tray in an oven heated to 200°C (fan 180°C). Bake for 45 minutes, until a knife slides in with no resistance.
While they cook, make the curry in a big saucepan. Set it on the hob to a medium heat, add coconut oil and let it melt, then fry cumin seeds in it for 1 minute, until fragrant. Tip in the onion, then leave it 7-10 minutes, until soft.
For 2-3 minutes, cook the chilli and garlic with the onion. Mix in the tikka masala paste, turmeric, ground coriander and garam masala, and cook for 2 more minutes, until the spices smell fragrant.
Add the tinned tomatoes and let them come to a simmer, then add the chickpeas. Let the curry bubble for 20 minutes to thicken, then season it to taste with salt and black pepper.
Cut each sweet potato open lengthways and put it on a plate. Pile the curry into them and check the seasoning once more.
Adapted from BBC Good Food
