Sweet potato and chickpea curry served with protein rich, cooked bulgur wheat | via

Sweet Potato Chickpea Curry

Easy sweet potato and chickpea curry, perfect for dinner. Served with rich in protein bulgur wheat. Quick and healthy meal for the whole family!
Course Main Course
Cuisine Vegan
Keyword curry, sweet potato curry
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2
Author Anna Banana


  • 1 tbsp vegetable oil
  • 1 medium onion
  • 200 g cauliflower florets
  • 2 tbsp mild curry paste
  • 200 g can chopped tomatoes
  • 2 medium sweet potatoes peeled and cubed
  • 250 ml vegetable stock
  • 2 tbsp lemon juice
  • 200 g chickpeas cooked or from the can
  • large handful of baby spinach
  • handful of raisins
  • 30 g cashews
  • 1/3 tsp turmeric
  • salt and pepper to taste
  • fresh parsley optional
  • 100 g cooked bulgur wheat to served


  1. In a large saucepan heat the oil and cook the onion and cauliflower florets for about 8- 10 minutes, until soften and golden in colour.
  2. Stir in the curry paste and cook for a minute.
  3. Add sweet potatoes, chopped tomatoes and vegetable stock. Add raisins, turmeric, salt and pepper to taste. Cover and simmer for 15- 20 minutes, stirring occasionally. Stir in the chickpeas, lemon juice, cashews and spinach and cook for another couple of minutes.
  4. Sprinkle with fresh parsley Serve with cooked bulgur wheat..
  5. Enjoy!