Siobhan Berry shares her recipe for a delicious Sweet Potato and Chickpea Curry. This is a great meat free option for the whole family to enjoy! It's so simple to prepare and great for getting some extra veggies into the kids during the week.


  • 2 red onions, sliced 
  • 3 tbsp rogan josh paste
  • 1/2 red chilli, sliced
  • a bunch of coriander, stalks chopped, leaves picked 
  • 3 sweet potatoes, cut into in 2cm chunks 
  • 400g tin chickpeas, drained 
  • 400g tin chopped tomatoes 
  • 400ml tin coconut milk
  • 400g spinach
  • olive oil

Sweet Potato and Chickpea Curry


  1. Heat 1 tbsp of olive oil in a large saucepan over a medium heat. Add the onion and curry paste, mix well, then cook for 10 minutes, stirring occasionally, until the onion is soft and golden. 
  2. Add the chilli, coriander and chickpeas and continue to cook for 5 minutes.
  3. Add the tomatoes and sweet potato and bring the mixture to the boil. Reduce the heat to a simmer, then cover and cook for 15 minutes.
  4. Remove the lid, then cook for a further 10 minutes, stirring occasionally, until the sweet potato is cooked through and the sauce thickened.
  5. Stir in the coconut milk bring the mixture to the boil, then turn off the heat stir in the spinach and allow the curry to rest until the spinach is wilted. This is great in your child's lunch box to get a few extra veggies into them during the school day! Store it in our Mummy Cooks Food Flask.

Serve as is or add some rice, either way they are bound to love it!

Recipe courtesty of Siobhan Berry of