Sweet potato & chickpea curry

With the summer sun not showing much of it’s face at the moment, we’re unashamedly tucking into more and more warming dishes. But with something as colourful as this, we’re getting the best of both worlds.

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.


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

Serves: 4


1 tbsp sunflower oil
1 large onion, finely chopped
350g cauliflower florets
3 tbsp Cooks’ Ingredients Tikka Curry Paste
350g sweet potatoes, peeled and cut into 2cm cubes
35g raisins
500ml vegetable stock
400g can chopped tomatoes
Juice of ½ lemon
400g can chickpeas, drained and rinsed
115g pack baby spinach
25g toasted flaked almonds
200g Love Life 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.

Cook’s tip

Try swapping the almonds for cashew nuts.

This recipe was supplied by Waitrose, we’d highly recommend taking a look at their recipe site for thousands of more ideas. Waitrose logo

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