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Photo of Sweet potato, chickpea and spinach curry by WW

Sweet potato, chickpea and spinach curry

Total Time
25 min
5 min
20 min
Feel like curry tonight? Try this tasty vegetarian mid-week curry is sure to do the trick.


Olive oil

2 tsp

Silken tofu

200 g, cut into 3cm cubes

Brown onion

1 medium, finely chopped

Orange sweet potato (kumara)

500 g, chopped

Tikka masala paste

¼ cup(s), (85g)

Canned diced tomatoes

400 g, (1 x 400g can)

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

99% fat-free plain yoghurt

½ cup(s), (120g)

99% fat-free plain yoghurt

¼ cup(s), (60g), to serve

Green beans

100 g, halved

Baby spinach leaves

150 g


  1. Heat oil in a large saucepan over medium-high heat. Cook onion and sweet potato, stirring, for 3-4 minutes or until onion is soft and potato is golden. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add tomatoes, chickpeas and ¾ cup (185ml) water.
  2. Bring to the boil and reduce heat to low. Simmer, covered, for 10 minutes. Add ½ cup yogurt and cook, uncovered, for 2-3 minutes or until vegetables are tender. Stir in spinach leaves and cook for 1 minute or until spinach wilts. Gently stir in tofu. Serve curry topped with remaining yogurt.


SERVING SUGGESTION: Steamed green beans.