Sweet Potato and Chickpea Curry

Oh Hello there! Remember me? I used to run this food blog, cook and most importantly eat things that required more than 5 minutes of my time. 

Then exams happened and everything got put on hold, sometimes including eating, showering and sleeping. 

But now I have no more exams. Ever. Therefore no more excuses. I’ve already got so many recipes lined up and i’m really excited to be blogging again after 5 weeks off.


I’m taking part in a competition with the Co-Operative to cook my favourite winter warmer dish.

I know I usually cook sweet recipes, but I thought I’d branch out and share my favourite ever curry recipe. Lots of winter warmer recipes contain meat, but they don’t have to, and I think this proves it.

This filling curry is spicy and warming with both white and sweet potatoes. It’s really versatile too. Want to add spinach for extra iron? Go ahead. How about some protein packed paneer? Or get a vitamin C kick from cauliflower? 




It’s still pretty chilly here in the UK, so this will be on the menu for a while yet.

 It’s also a great recipe for the slow cooker, just combine all the ingredients and cook on low for 6-8 hours until the potatoes are soft. It’s a great dinner to come back to after a long day at work or uni.




Do you have a favourite winter warmer recipe? What have your been cooking all winter long? A new recipe or an oldie but goody?

 I like dishes that I usually have the ingredients in for, like this. Lazy right?




Sweet Potato and Chickpea Curry
Serves 4
A Versatile Vegetarian Curry. Perfect for a Cold Winter's Night.
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  1. 1 lb potatoes
  2. 1 lb sweet potatoes
  3. 1 tsp mustard seeds
  4. 1 tsp turmeric
  5. 1 tsp garam masala
  6. 1 tsp ground cumin
  7. 2 tsp chilli powder
  8. 1 tsp grated ginger
  9. 2 garlic cloves (crushed)
  10. 300ml vegetable stock
  11. 1 400g can of chopped tomatoes
  12. 1 400g can of chickpeas
  13. 2 tbsp coriander leaf
  1. Peel and chop the potatoes into cubes.
  2. Heat 1tbsp of vegetable oil in a large pan and add in the mustard seeds. When they begin to pop, the oil is hot enough, add in the rest of the spices, ginger and garlic and cook for 1 minute.
  3. Add the potatoes and coat them in the spices, then add the vegetable stock and tomatoes.
  4. Cover and simmer for 15 minutes or until the potatoes are soft.
  5. Add the chickpeas and coriander.
  6. Cook uncovered for a further 5 to 10 minutes.
  7. Serve with naan bread and rice.
  1. You can also add a base of onions to this. Just fry them off til soft before the potatoes are added and after the garlic and ginger.
Mess Makes Food http://www.messmakesfood.com/

Need Something? I Recommend:

Organic Mustard Seeds

Salt Free Garam Masala

Organic Ground Cumin

Non Stick Pan with Lid


Hungry for more vegetarian curry? I absolutely love this book:

Prashad: Indian Vegetarian Cooking



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