Today it’s a budget busting, healthy main dish.  This week I have been working with Wokingham District Council running hands on cookery days for families in the Borough. The aim of the courses is to provide cheap, healthy meals suitable for families. The recipes I developed also make use of store cupboard ingredients to take into account families who may also be relying on food banks. But whether you are watching the pennies or not it is possible to eat healthily on a tight budget. We often make use of tinned pulses and beans as in this recipe. Curries are actually really easy to throw together. If you don’t want the hassle of making your own spice paste you can get small jars of harissa or Thai Curry paste cheaply too.

Creamy and quick to put together this is a great family recipe. We often add firm tofu or tempeh instead of chickpeas. To make it paleo add some chicken, hard boiled eggs or prawns and omit the chickpeas. Sweet potatoes are such as great nutritious carbohydrate – rich in carotenoids and soluble fibre they are great for gut health. Simply serve with some steamed leafy greens or a salad. Delicious!!

Creamy Sweet Potato Curry


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.

What’s good about it?

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  1. Place the garlic, ginger, chilli and lime with a little water in a processor and blend to form a paste.
  2. Heat the oil in a wok or frying pan and add the onion, spice paste and chickpeas.
  3. Cook for 2-3 minutes then add the potato and pepper.
  4. Cover and cook for 10 minutes.  Add the tomatoes, beans, coconut milk and simmer uncovered for 15 minutes.
  5. Sprinkle over the coriander leaves and serve.

Did you Know?

Information to follow soon.


  • 1 garlic clove, crushed
  • 2cm piece of fresh root ginger, grated
  • 1 red chilli, deseeded and chopped
  • Zest and 1tbsp lime juice
  • 1tbsp olive oil
  • 1 small onion
  • 1 can of chickpeas, drained
  • 250g/9oz sweet potato, cut into cubes
  • 1 red pepper, cut into chunks
  • Handful of green beans
  • 3 tomatoes, deseeded and cut into chunks
  • 500ml/ 17½floz/ 2 cups coconut milk
  • Handful of coriander leaves, chopped