Sweet Potato Curry Recipe

by Bexi Wood in Nutrition

This is one of my signature recipes that has proven popular amongst friends and family.

Calories Per portion: 539

Protein per portion: 44g


1 Chicken breast (optional to make vegetarian)

1 Tins of Chickpeas

1 large sweet potato

1 Table spoon of curry paste (I used Korma)

1 tin of reduced fat coconut milk

1 cup of peas


Fry Light/oil

Chicken or vegetable stock cube (I used chicken)

Rice *optional*

Step one: Peel and chop the sweet potato. Place on a baking tray with salt and oil. Mix together and coo in oven for around 30 mins.

Step 2: Spray chicken breast with fry light and cook in oven for around 20 mins.

Step 3: Add 1 table spoon of curry paste to pot with coconut milk, chickpeas, stock cube and peas. Stir and simmer for around 15 mins.

Step 4: when cooked add in the sweet potatoes to the pot. Cut up the cooked chicken and also add to pot then leave to simmer for 5 mins.

Step 5: dish up and enjoy! serve with rice if you want!