Sweet Potato and Chickpea Curry - Everyday Delicious Kitchen



Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry
Prep time
Total time
serves 4
This sweet potato and chickpea curry is a delicious, hearty vegetarian dish using Philadelphia Extra Light Cream that even meat lovers will love!

What you need

  • 2 tablespoons oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, crushed
  • 2 cm piece ginger, finely grated
  • 1 green chilli, seeded and finely sliced
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 large carrot, cut into 2cm pieces
  •  2 x 400 g cans chickpeas, rinsed and drained
  • 2 tablespoons tomato paste
  • 400 g sweet potato (kumera), cut into 3cm pieces
  • 2-1/3 cups water
  • 250 ml s PHILADELPHIA Light Cream For Cooking, a cream alternative
  • 1 cup frozen peas, thawed
  • 1 cup coriander leaves
  •  Steamed rice, for serving
  •  Extra coriander leaves, for garnish

How to make it

HEAT the oil in a large saucepan; add onion, garlic, ginger and chilli and cook, stirring frequently over medium heat for 3 minutes or until onion is softened.

ADD the spices, carrot, chickpeas and tomato paste and cook for 4-5 minutes or until fragrant, add the sweet potato and water and bring to the boil. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.

STIR through the PHILLY, peas and coriander then simmer another 5 minutes until heated through. (Add a little extra water, if required). Spoon into serving bowls with rice and garnish with extra coriander. Serve immediately.