Sweet potato & chickpea curry from Jamie Oliver by Jamie Oliver

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Notes about this recipe

  • eliza on February 13, 2026

    This was a very good and easy curry, and I appreciate having a curry recipe without coconut milk. I saw the author make it on one of his budget friendly videos and just happened to have all the ingredients. I did cook my rice on the stovetop, but made the curry in the microwave as written. I would say, this serves 2 generously (we had leftovers). I didn’t do too well grating my onion…not sure if that’s because of my very old box grater. Next time I might use the food processor. I cut back on the chickpeas due to personal preference, and used my Mum’s curry powder. I also included the full amount of hot pepper. We wanted more heat so used a few drops of hot sauce. Could increase the ginger somewhat. We found the sweet potato and spinach worked nicely with the curry and spicy flavours. Will make again. Edited to add: the leftovers didn’t appeal the next day so I used some of my homemade chicken stock to make them into a soup and it was very delicious. Blended with the immersion blender.

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