Chickpea Curry with Sweet Potato and Peas
By OcadoLife
Published on 24 October 2025
High in fibre and packing a mighty four vegetable portions in one dish, this Chickpea Curry with Sweet Potato and Peas from cookbook author Melissa Hemsley is big on flavour and super easy. Melissa suggests making it the night before and keeping it in the fridge for easy midweek meals. If you like, you could swap the chickpeas for butter beans, or use squash or skin-on white spuds instead of the sweet potato. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
1 hr 5 minsTotal time
4Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 2 tbsp coconut oil (or ghee or avocado oil)
- 2 large red onions, finely chopped
- 1 pinch sea salt, plus extra to taste
- ½ tsp black mustard seeds
- 2 tsp ground coriander
- 1 tbsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp chilli or chilli flakes, plus extra to taste (optional)
- 4 large garlic cloves, crushed or grated
- 4cm piece of ginger, peeled and finely chopped or grated
- 2 medium sweet potatoes, diced into 2 cm cubes
- 1 handful coriander, leaves picked and stems finely sliced
- 1 (400g) tin chopped tomatoes
- 400ml vegetable stock (check for gluten free)
- 1 (400g) tin chickpeas, drained and rinsed
- 100g frozen peas
- 600g cooked basmati rice
- 4 tbsp Greek yoghurt, to serve (optional)
- 1 lemon, cut into wedges, to serve (optional)
Method
Step 1
Heat the oil or ghee in a large pan over medium heat. Add the onions, reserving 4 tbsp to garnish, and the salt; fry for 15 mins (approx.) until softened, stirring now and then.Step 2
Stir in the mustard seeds, ground coriander, cumin, turmeric, black pepper, chilli or chilli flakes, garlic and ginger, fry for 5 mins more, then add the sweet potato and cook for a further 5 mins.Step 3
Add the coriander stems, tinned tomatoes and stock; bring to the boil. Reduce the heat to low, then cover and simmer gently for 20 mins, until the sweet potato is tender.Step 4
Add the chickpeas and cook uncovered for 10 mins (approx.) until the sauce has reduced.Step 5
Stir in the frozen peas and cook for a few mins. Season to taste, adding extra chilli, if liked.Step 6
Ladle onto plates with the rice, and garnish with the coriander leaves and the reserved red onion. Serve with dollops of Greek yoghurt and wedges of lemon, if you like. Chill leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.