Vegan Sweet Potato & Chickpea Curry

This curry is a firm favourite in our house! The recipe makes quite a big batch which is great because it means I can chuck the leftovers in the freezer for those days when I don't have time to cook.


  • Olive oil
  • 1 red onion (chopped)
  • 3 tbsp rogan josh paste
  • 3cm fresh ginger (grated)
  • fresh coriander
  • 3 sweet potatoes (2cm chunks)
  • 400g of chickpeas
  • 1 tin chopped tomatos
  • 1 tin coconut milk
  • 80g ground almonds (or to taste)
  • 1/2 cauliflower
  • spinach (optional)


Heat a tbsp of olive oil in a large pan or casserole dish, add the chopped red onions and curry paste and cook on a low heat for about 10 mins, stirring regularly.

Add the ginger, chopped coriander, sweet potatoes, cauliflower and chickpeas. Cook for another 5 mins.

Add the chopped tomatoes and 200ml of water and bring to the boil.

Reduce the heat, cover and simmer for 20 mins.

Remove the lid and cook for another 25-30 mins or until the sweet potato is cooked.

Stir in the coconut milk and ground almonds and cook for a few more mins, if you're adding spinach add this also.

Serve with rice and flatbread.

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