Chickpea, Sweet Potato and Sultana Curry

Chickpea, Sweet Potato and Sultana Curry


77 people made this

This recipe is very tasty and healthy. It's even better the next day.


Serves: 6 

  • 1L water
  • 2 vegetable stock cubes
  • 1 cup (155g) sultanas
  • 1/4 cup (65ml) olive oil
  • 2 onions, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons minced ginger
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1kg tinned chickpeas
  • 1 medium sweet potato, peeled and diced
  • 1 pear, peeled and cubed
  • 1 pinch salt to taste
  • 1 cup chopped fresh coriander

Preparation:45min  ›  Cook:1hour15min  ›  Ready in:2hours 

  1. Place water, stock cubes and sultanas in a saucepan over high heat. Bring to a boil and simmer until stock cubes dissolve.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon sticks, cloves, cayenne, turmeric, coriander and cumin; cook for about 3 minutes until fragrant, stirring constantly.
  3. Stir chickpeas, sweet potatoes and pear into onions; pour in hot vegetable stock and sultanas. Bring to a simmer then reduce heat to medium-low, cover and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
  4. Season to taste with salt and stir in chopped coriander before serving.

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