Chickpea and Sweet Potato Curry

🌱Chickpea and Sweet Potato Curry.💫
 "This has to be one of my favourite dishes for winter. This is a great one to throw in the slow cooker and come home to the smell of all these amazing spices. But don’t stress if you don’t have a slow cooker you can do it on the stove top."


1 onion, finely diced
1-2 garlic cloves crushed
1⁄2 tsp cinnamon
2 tsp paprika
3 tsp garam masala
1 tsp ground cardamon - break open the pods and grind the seeds in a mortar and pestle.
2 tsp coriander
2 tsp cumin
2 tsp turmeric                                                                                                                                           6 tbsp coconut milk powder                                                                                                              500ml water                                                                                                                                        100g tomato paste
3 tbsp lemon juice (approx. juice of 1 lemon)
3 tsp salt
360g sweet potato, peeled and diced or cauliflower chopped into bite sized florets
2 cups chickpeas, (soaked overnight in water with ACV or lemon juice)                                              1⁄4 cup cashews



The night before you want to make this soak your chickpeas in water with 2tsp ACV or lemon juice. Leave overnight.

When you are ready to make. Drain chickpeas and rinse well. Add to your slow cooker along with all ingredients except cashews and set on low for 4-6 hours. Add the cashews for the last hour.

Serve with your favourite rice. 

No Slow Cooker? Sauté onion until translucent, add spices and stir for a couple of minutes before adding the remaining ingredients and simmer for 1 hour or until the chickpeas are cooked.


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