Sweet Potato, Chickpea & Pepper curry in a hurry

SSweet Potato, Chickpea & Pepper curry with yoghurt and sliced red chilli
I use a jar of Sainsbury's 'Fragrant Tikka Curry Paste' when I make this (admittedly the first time I made this it was to use a jar of curry paste that was languishing in the back of the cupboard and barely the right side of its 'Best Before Date') but I'm sure it would work well with pretty much any curry paste making it easy to customise this recipe to suit your taste - assuming you like sweet potato and chickpeas!
Sweet Potato, Chickpea & Pepper curry in a hurry
lunch, starter, soup, parsnip, chilli, cumin


Makes: 4 portions
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 160g sliced onions (approx. 3 small onions)
  • 1tbsp vegetable oil
  • 275g sliced red peppers (approx. 3 small peppers)
  • 400g peeled sweet potato, diced to c. 2cm cubes (approx 450g before being peeled)
  • 200g curry paste
  • 400ml hot vegetable stock
  • 240g chickpeas (1 tin, drained)
  • 100g spinach
  • Optional: Yoghurt and red chilli to serve


  1. Warm the oil in a wide saucepan then add the onions and a pinch of salt and cook until softened on a low heat
  2. Add the sweet potatoes and cook for a few minutes to start them softening
  3. Turn the heat up to medium before adding the curry paste
  4. Cook the curry paste off for 30 seconds to a minute, stirring it round so it coats the sweet potatoes
  5. Add the vegetable stock to the pan along with the chickpeas, peppers and the spinach and give it a good stir
  6. Cover and simmer for 10 minutes or until the sweet potatoes have softened

This is generously filling on its own but could be served up with rice, a flatbread or both if you're feeling really hungry. It re-heats really well

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