zoom Sweet potato & chickpea curry

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    Sweet potato & chickpea curry

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    Sweet potato & chickpea curry

    Packed with good-for-you vegetables, this flavoursome veggie curry is a great way to get more of your 5 a day. Serve with the quinoa, some poppadoms, chutney and naan breads for a real feast.  

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    1 tbsp essential Waitrose sunflower oil
    1 large essential Waitrose onion, finely chopped
    350g essential Waitrose cauliflower, cut into florets
    3 tbsp Cooks’ Ingredients Tikka Curry Paste
    350g essential Waitrose sweet potatoes, peeled and cut into 2cm cubes
    35g essential Waitrose raisins
    500ml vegetable stock
    400g can essential Waitrose chopped tomatoes
    Juice of ½ essential Waitrose lemon
    400g can essential Waitrose Chick Peas, drained and rinsed
    115g pack baby spinach
    25g toasted flaked almonds
    200g Waitrose Bulgur Wheat with White & Red Quinoa, cooked, to serve 


    1. Heat the oil in a large saucepan and cook the onion and cauliflower for 6-8 minutes until starting to turn golden and soften. Stir in the curry paste and cook for 1 minute.

    2. Stir in the sweet potatoes, raisins, stock and chopped tomatoes. Cover and cook gently for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce is thickened.

    3. Stir in the lemon juice, chickpeas and spinach and cook for a further 2-3 minutes. Scatter over the toasted flaked almonds and serve with the white and red quinoa mix.

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    Cook’s tip

    Try swapping the almonds for cashew nuts.


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    4 stars