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Jamie Oliver Sweet Potato And Chickpea Curry

Jamie Oliver Sweet Potato And Chickpea Curry
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Jamie Oliver Sweet Potato and Chickpea Curry is a vegetable-based curry where sweet potatoes and chickpeas are simmered in a spiced tomato and coconut sauce until tender and richly flavoured.

It combines sautéing aromatics with gentle simmering to develop depth without complicated techniques.

Ingredients

Scale

Serves 6

    • 2 medium sweet potatoes (peeled and cubed)

    • 1 can (400 g) chickpeas (drained and rinsed)

    • 2 tbsp olive oil or coconut oil

    • 1 large onion (finely chopped)

    • 2 cloves garlic (minced)

    • 1 tbsp fresh ginger (grated)

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • 1 tsp turmeric

    • 1 tsp mild curry powder or garam masala

    • 400 g chopped tomatoes

    • 400 ml coconut milk

    • 150 ml vegetable stock

    • Salt and freshly ground black pepper

    • Handful fresh coriander

Optional:

    • ½ tsp chilli flakes

    • Juice of half a lime

    • Fresh spinach (added at end)

Instructions

Step 1: Build the Aromatic Base Properly

Heat oil in a large saucepan over medium heat.

Add chopped onion and cook for 5–7 minutes until soft and translucent.

Stir in garlic and ginger, cooking briefly until fragrant. This base sets the foundation for flavour, so avoid rushing this step.

Step 2: Toast the Spices Carefully

Add cumin, coriander, turmeric, curry powder, and chilli flakes if using.

Stir continuously for about 30 seconds until aromatic.

Toasting spices releases essential oils and deepens flavour, but do not let them burn.

Step 3: Add Sweet Potatoes and Tomatoes

Stir in cubed sweet potatoes and coat them in the spice mixture.

Add chopped tomatoes and cook for 5 minutes to allow flavours to blend.

This stage helps soften the sweet potatoes slightly before simmering.

Step 4: Simmer with Coconut Milk

Pour in coconut milk and vegetable stock.

Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally.

The sweet potatoes should become tender but not mushy.

If sauce thickens too much, add a splash of water or stock.

Step 5: Add Chickpeas and Finish Cooking

Add drained chickpeas during the final 10 minutes of cooking.

Simmer gently so they absorb flavour without becoming too soft.

Taste and adjust seasoning with salt, pepper, and lime juice if desired.

Step 6: Rest and Garnish

Allow curry to rest for 5 minutes before serving.

Garnish with fresh coriander and serve warm.

Resting allows the sauce to settle and flavours to balance.

Find it online: https://jamieolivereats.uk/sweet-potato-and-chickpea-curry/