Sweet Potato and Chickpea Korma

This has to be one of our all-time favourites - we always do a double batch and have some in the freezer for emergencies!


  • 400g sweet potato (approx)
  • 1 tin chickpeas
  • 2 handfuls spinach
  • 1 pack of korma sauce
  • whatever rice/naan etc you love to serve curries with - don't forget the pickles!

Simply peel, chunk up and roast off enough sweet potato to serve a generous 2. Once roasted set aside.

Put the Korma sauce in the pan, fill the pouch with water and tip the "rinsings" into the pan and bring to the boil. Add the spinach. Once to your desired consistency, add in the sweet potato and 1 tin of drained chickpeas. Serve with fluffy rice/naan bread/chapatis and a dollop of your favourite lime pickle (I love the ouse valley hari's one as it's super sharp and zesty).

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