My Taste Club

RECIPE: Light and tasty sweet potato curry


This wonderful, tasty curry is from British chef Jamie Oliver. It combines hearty sweet potato with protein-rich chickpeas and iron-rich spinach for a dish that ticks all the nutritional boxes.

Like all the dishes here at, this recipe is infinitely customisable to your tastes and needs.

We left out some of the sweet potato and added a few cauliflower florets and red lentils. We’ve added red pepper and aubergine before the sweet potato. Celery adds a nice flavour, and the rogan josh paste can, of course, be swapped out for your favourite pre-made curry paste. We’ve tried it with Madras paste, and added shredded chicken.

You could try adding raw prawns or white fish five minutes before the end of the cooking time, too. Let us know your variations!

Preparation and cooking time: 1 hour

Servings: Six

Note: This dish freezes well and will keep for up to three months.


  • Olive oil
  • 2 red onions
  • 3 tablespoons rogan josh paste
  • 1 fresh red chilli
  • 3cm piece of ginger
  • 1 bunch of fresh coriander
  • 3 sweet potatoes (around 900 grammes)
  • 1 x 400 g tin chickpeas
  • 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
  • 1 x 400 ml tin light coconut milk
  • 400 g pre-washed spinach


  • 1. Heat two tablespoons of oil in a large saucepan over a medium heat.
  • 2. Peel, finely slice and add the onion to the hot oil, along with the curry paste.
  • 3. Mix well and cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
  • 4. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. 5. Chop the sweet potatoes into 2cm chunks.
  • 6. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for five minutes.
  • 7. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
  • 8. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
  • 9. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
  • 10. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
  • 11. Scatter over the coriander leaves, and serve with poppadoms and rice, if you like.

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