Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry

I’ve made this curry more times than I’ve paid my council tax on time, and I’m not proud of that — but I am proud of this recipe. It’s the kind of dinner that doesn’t need applause but gets it anyway. Especially on nights when you’ve had enough of everything and just need a pot of something warm and golden to remind you you’re doing alright.

The first time I cooked this, I didn’t measure a thing. I was tired, the heating was broken, and I needed something spicy, cheap, and forgiving. I had a single sweet potato, a can of chickpeas, and a lot of hope. Turns out, that’s all you really need.

Why You’ll Love It

• The sweet potato cooks down into soft, creamy little chunks that soak up every bit of spice.
• Chickpeas give it a nice bite — so you’re full, not just warm.
• Most of it comes from cans or your spice drawer — no faffing.
• One pot, no blender, no stress.
• Leftovers taste better the next day. Always.
• You can make it mild or punchy — it’s flexible like that.

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated or minced
• 1 (15 oz) can chickpeas, drained
• 1 (14.5 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1 sweet potato, peeled and cubed (don’t overthink the size — about thumb-tip-ish)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon red chilli flakes — or more, if you’re feeling bold
• 1 cup baby spinach

How to Make It

Warm up your base:

In a big pan (I use my old cast iron one with the dodgy handle), heat the olive oil. Chuck in your chopped onion, garlic, and ginger. Let it all soften — not brown, just that golden floppy stage — for 5 minutes or so. Stir now and then, don’t walk away to scroll. I’ve burnt this step more times than I’ll admit.

Build the body:

Add the chickpeas, tomatoes (juice and all), coconut milk, and the sweet potato. Give it a stir so everything looks like it belongs together. It’s still ugly at this stage — that’s normal.

Let it simmer away:

Turn the heat down, pop the lid on (or balance a plate on top if you’re missing one like I was), and simmer for 15–20 minutes. Stir every now and then so nothing sticks. You want the sweet potato to be soft but not mashed. Poke it with a fork if you’re not sure.

Time to spice things up:

Once it’s tender, stir in the garam masala, cumin, turmeric, salt, and chilli flakes. The smell here? Unreal. Like you’ve cooked something far more complicated than you actually have.

Greens at the end — always:

Add your spinach now, right before serving. Stir it through until it wilts down. If it vanishes completely, don’t panic — it’s just doing its job.

Taste test (crucial):

Try a spoonful. If it needs a pinch more salt, do it. If the tomatoes are sharp, a little sugar balances it out. Lemon works too, in a pinch. Trust your tongue over the recipe.

Dish it up, however you like:

Over rice, with naan, or in a bowl on the sofa with your legs crossed and a spoon. No rules here. Eat it how you need to.

Common Mistakes and How to Dodge Them

Sweet potato still hard?
Probably too chunky. Next time, cut it smaller — roughly the size of dice. And give it a bit longer. No harm in a few extra minutes.

Too bland?
Check your garam masala. Old spices = no flavour. Also, don’t be shy with salt. A tiny squeeze of lemon right at the end wakes things up nicely.

Spinach turned mushy?
You added it too soon. Happens. Just stir it in right before serving next time — it only needs a minute.

Why’s mine too thick?
It thickens fast once it cools. Just add a splash of water or stock when reheating and give it a stir.

Storage and Reheating

• Fridge: Keeps well for 4 days in a sealed container. Flavour deepens overnight.
• Freezer: Yes. Portion it up and freeze for up to 3 months.
• Microwave: Reheat in short bursts, stirring between each. Add a splash of water if needed.
• Stovetop: Gently warm on low, lid on, with a splash of water or coconut milk if it’s thickened up.
• Oven: Fine for big batches — cover with foil and warm at 160°C until piping hot.

Frequently Asked Questions

Can I make it ahead?
Definitely. Honestly, it’s better the next day. Just reheat gently and you’re golden.

Can I swap the sweet potato?
Sure. Butternut squash or even carrots work. But sweet potato gives the best texture and sweetness, in my very opinionated view.

Is it spicy?
Not really — just a gentle warmth. Leave out the chilli flakes for something very mild, or double them if you’re brave.

What goes with it?
Rice, naan, even couscous if that’s what you’ve got. Anything that can soak up the sauce.

Nutrition Facts (Per Serving):

• Calories: 375
• Fat: 18g
• Carbs: 44g
• Protein: 9g
• Sodium: 400mg
• Sugar: 6g