This delicious creamy vegan curry is packed with flavour. Mild and rich tasting this is a perfect family meal and an ideal way to cram in plenty of veggies. Serve with rice, quinoa or cauliflower rice and a side salad for the perfect weekday meal. I like using bags of frozen vegetables for speed and simplicity.

Chickpea, Sweet Potato Korma


Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes

What’s Good About It?

Packed with antioxidants sweet potato are incredibly nutritious and a great source of soluble fibre to help support digestive health and blood sugar balance. A great source of vitamin C and A to support immune health as well as skin and eye health.



  1. In a dry frying pan on medium-high heat fry the coriander and cumin seeds and toast for a couple of minutes. Place in a blender with the remaining paste ingredients. Add 1-2tbsp water or some of the coconut milk and blend to form a thick paste.
  2. In a large frying pan heat the oil and dd the curry paste. Cook for a couple of minutes to develop the flavour.
  3. Add the coconut milk and vegetable stock to the pan and simmer gently for 10 minutes to thicken the sauce. Tip in the vegetables and cook for 15 minutes until tender. Tip in the chickpeas, lemon juice and cashew nuts and heat through.
  4. Top with coriander leaves to serve. Serve with rice.

Nutrition per serving: 363kcal, Fat 14.6g, Carbohydrates 39g, Protein 13g


Did You Know?

Instead of chickpeas use butterbeans or a can of cooked lentils to provide protein to this dish. Pan fried tofu would also be a delicious option. The curry paste can be prepared in advance and kept in the fridge for 3-4 days. It could also be frozen.

Curry paste

1tsp cumin seeds

1tsp coriander seeds

1 small onion

2  garlic cloves chopped

1cm piece of ginger chopped

1 tsp garam masala

1 tsp ground cumin

1/2 tsp ground turmeric

Pinch of hot chilli powder

3 tbsp tomato puree


400g can light coconut milk

75ml vegetable stock

2tbsp lemon juice

1 red pepper, cut into chunks

200g baby spinach leaves

200g frozen peas

350g sweet potato chunks (about 2 sweet potatoes chopped)

1 can chickpeas drained

Handful of cashew nuts (30g)

Fresh coriander