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chickpea, sweet potato, pepper and pea curry on a plate

Chickpea And Sweet Potato Curry

Easy, tasty curry recipe for an everyday supper
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 201 kcal


  • Large frying pan with lid


  • 1 teaspoon groundnut or sunflower oil
  • 1 small onion peeled and sliced
  • 1 cm root ginger peeled and thinly chopped
  • 1 clove garlic peeled and chopped
  • 1 red pepper deseeded and chopped
  • 1 large sweet potato peeled and chopped
  • 400 g tin chickpeas drained and rinsed
  • 1/4 jar curry paste of your choice
  • 400 g chopped tomatoes
  • 150 g frozen peas
  • 2 tablespoons balsamic vinegar optional
  • 1 tablespoon lemon juice


  • Heat the oil in a large frying pan
  • Fry the onion, ginger and garlic and cook for about 10 minutes, stirring regularly until the onion is soft
  • Next add the pepper and butternut squash and stir
  • Add the chickpeas
  • Add the curry paste and stir well
  • Then add the tomatoes and vinegar
  • Add about 150ml water and stir (rinse out your tomato tin with the water)
  • Put the lid on your frying pan, or place in a casserole
  • Cook on a gentle heat on the hob for 30 minutes
  • Add the peas
  • Bring back to the boil and simmer for a further 5 minutes
  • Serve with rice or Nan bread
Keyword easy curry recipe