Photo of Sweet potato & chickpea curry - spice pots by WW

Sweet potato & chickpea curry - spice pots

5 - 11
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Sweet potato(es), raw

600 g, peeled and cut into 3 cm chunks

Calorie controlled cooking spray

4 spray(s)


1 large, chopped


1 clove(s), crushed

Root Ginger

1 tablespoons, grated

Spice Pots Goan Blend

5 teaspoons, level


1 large, chopped

Chickpeas, cooked

1 can(s), large, drained

Reduced Fat Coconut Milk, Canned (7.7% Fat)

1 can(s)


1 portion(s), medium

Coriander, fresh

1 tablespoons, chopped


  1. Cook the sweet potatoes in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven, in small chunks for about 10 minutes.
  2. Whilst the sweet potato is cooking mist a nonstick pan with cooking spray and place over a mediumhigh heat then slowly cook the onions for 10 minutes, or until soft and translucent. Then add the ginger and garlic and cook for 1–2 minutes.
  3. Add a splash of water to the pan, then the Goan spices. Cook gently for about 1 minute then add the tomato. Cook gently until the tomato has softened.
  4. Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer. Add your greens and cook for 2–3 minutes. Then finally add the cooked sweet potatoes and stir to combine.
  5. Season to taste and serve garnished with coriander.