Such a cosy dish! Sweet potato curry and soup is my favourite thing to make when the weather is colder. This dish is warming, filling and so delicious. 

Ingredients (4 people)
Prep time: 5 mins. Cook time: 25 mins

  • 1 large sweet potato, diced
  • 1 can of chickpeas (drained)
  • 1 can of tinned tomatoes
  • 1 carrot(chopped)
  • 1 leek (chopped)
  • 1 can of coconut milk
  • 1 large onion
  • 4 cloves of garlic
  • 2 tsp of curry powder
  • 1 vegetable stock cube
  • 1 tsp of smoked paprika
  • Sea salt & pepper
  • Juice of 1/2 a lime or lemon
  • 1tsp of olive oil
  • Fresh parsley leaves (garnish)
  • 1 cup of kale 
  • 3 tsp of flour (to thicken the curry)


  1. Heat oil on medium heat. Add the garlic and onion and air for 1-2 mins. Add the curry powder, smoked paprika, & stock then stir for several more mins.
  2. Add the sliced sweet potato, drained chickpeas, tomato sauce, carrots and leek. Pour the coconut milk and add some water. Simmer for 15 mins.
  3. Stir in the lime juice. Add 3 tsp of flour and stir consistently until the curry thickens. Continue cooking for another 10 mins or until the sweet potatoes and carrots have softened.
  4. For the last few mins add the parsley and kale and stir well (Don’t overcook the kale to preserve its fresh colour and nutrients) Serve with white basmati rice 🍚

Tip: If your curry is too thick, add 1-2 tsp of soya milk and stir well

Enjoy 😋💛


Tags: Mains