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Chickpea, Sweet Potato and Corn Curry

Serves 4


1 medium sweet potato (chopped into chunks)

100g frozen sweetcorn

100g spinach

1 large onion

4-5 small new potatoes

1 can drained chickpeas

1 can coconut milk

2 tsp tumeric

1 tsp cumin

1 fresh red chilli

1 bunch coriander

2 tbsp frozen sweetcorn (for toasting)

2 tbsp peanuts

1 tbsp olive oil

Salt and Pepper


1. Finely chop (or blend) the onion. In a large non-stick saucepan, fry the onion on a medium heat in the olive oil.

2. In a food processor, blend the raw new potatoes, coconut milk and 100g frozen sweetcorn until smooth. Add to the saucepan and simmer on a low heat. Add the turmeric, cumin, sweet potato and chickpeas.

3. Simmer on a medium heat until the sweet potatoes are cooked through.

4. In a frying pan. Toast the sweetcorn and peanuts until golden.

5. Serve the curry with your favourite rice, top with the toasted sweetcorn, peanuts, fresh chillis and coriander.

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