Chickpea and Sweet Potato Korma
Sweet potato and chickpeas in a creamy, gently spiced coconut sauce, with spinach stirred in at the end.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £0.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 438kcal
- 54gcarbs
- 9.3gof which sugars
- 17.7gfat
- 9.9gsaturates
- 14.8gprotein
- 13.3gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Add the sweet potato and cumin and stir for 3 minutes.
3 min - 2
Pour in your ready made korma base (see the base recipe) and the water. Bring to a simmer, cover and cook for 12 minutes, stirring once or twice.
12 min - 3
Add the chickpeas and cook uncovered for 8 minutes until the sweet potato is tender and the sauce is thick.
8 min - 4
Stir in the spinach a handful at a time until it wilts, about 2 minutes.
2 min - 5
Add the lemon juice and salt, taste, and serve with rice or flatbreads.
Tips
- Cut the sweet potato into even cubes so none turn to mush before the rest are cooked.
- Rinse tinned chickpeas well. This removes the tinned taste and the extra salt.
- For extra body, mash a spoonful of the chickpeas against the side of the pan.
Storing and freezing
Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot, adding a splash of water if needed.
Questions
Can I use butternut squash instead?
Yes. Cube it the same size. It cooks a little faster, so start checking after 10 minutes.
Is this high in fibre?
The chickpeas and sweet potato are both good fibre sources, so it fits a high fibre meal.
Can I use dried chickpeas?
Yes. Use about 200 g dried, soaked overnight and boiled until soft, then drain and add as above.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
