Sweet Potato and Chickpea Curry



Serves 4

  • 800g fresh tomatoes
  • 1 cup/can cooked chickpeas
  • 250g sweet potato, diced and steamed
  • 2 T coconut oil
  • 1 large onion
  • 1 t salt
  • 1 t maple syrup
  • 2 T curry powder
  • 2 T fresh, chopped ginger


Fry the onion and ginger in the coconut oil for 8 mins. Add the spices and fry for a further 2 minutes then add the pureed tomatoes, salt and maple syrup. Simmer for 25 mins.  Add the sweet potato and chickpeas. Simmer for a further 15 mins.

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