Monday, 12 January 2015

MEAT FREE MONDAYS | Sweet Potato and Chickpea Curry.

vegetarian, recipe, sweet potato and chick pea curry, blog, lbloggers, nicki kinickie
YUMMY AND HEALTHY: Sweet potato and chickpea curry.

To be a bit healthier in 2015, hubby and I have decided to partake in 'Meat Free Mondays'. The reason for this is mainly to explore new recipes but also to give our bodies a day off from meat. In Europe it is extremely common for most households to have meat free dinners up to three times a week and not give it a second thought but here in the UK I find that we feel if there is no meat on the plate then it isn't a proper meal.

When I suggested it to hubby, I surprised at how easily he warmed to the idea of trying it; I think catching him after a week of Christmas and New Year feasting and merriment worked in my favour! For me it isn't such a big deal as I was vegetarian throughout most of my teens and don't mind meat free dinners so long as they're packed full of flavour.

So, I thought that when I cook a tasty and successful meat free meal I would share it with you on here in case you fancy making a meat free dinner too.



3 medium sweet potatoes peeled and cubed ( approx 1cm cubes)
1 x400g tin of chickpeas
1 chopped and deseeded red chilli
1 diced white onion
1 x400g tin of tinned tomatoes
1 tsp of cumin
1 tsp of garam masala
1 tsp tumeric
1 tsp mustard powder
Handful of fresh coriander
200g water
1 crushed bulb of garlic


  • Heat a large pan over a medium heat - high heat and add a dash of olive oil.

  • Throw in the sweet potato and stir for about 3- 5 minutes before adding the spices, onion and chilli. Stir for another 5 minutes.

  • When potato and onion is looking softened add the tinned tomatoes and stir for another five minutes.
  • Add the water (I just fill the old tomato tin up half way which is 200g) and add along with the drained chickpeas.

  • Tear the coriander stalks off and roughly rip up and add them in along with the crushed garlic bulb (if you like garlic like us you can add another!)

  • Stir and bring to the boil then put the heat down low, put the lid on and leave to simmer for half an hour, checking regularly.

  • Once cooked, serve with your choice of rice (we had brown) and the coriander leaves sprinkled on top.


HINT: Add mushrooms to your rice when boiling and the they will steam and cook away, giving a subtle flavour to your rice.

1 comment:

  1. Wow Nicki! This curry sure looks yummy!! Chickpeas are my favorite anytime n every time;:)


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