Easy Sweet Potato Curry (One Pot)
Here Ann shares her recipe for an easy, one pot, vegetarian curry made with sweet potato, chickpeas and coconut milk.
Tell me a little about yourself!
Hi! I’m Ann, I’m a nurse and Mum of 4. I own a little eco shop In Greystones called AnniePooh. I started AnniePooh online 10 years ago and opened my dream shop just over a year ago. I’m passionate about making eco living easy and helping others to live more sustainably without extra work, we’re all busy enough!!
Why do you recommend this recipe?
I love this recipe because all my kids will eat it and I love it too! We are all sweet potato fans! It’s full of fibre, vitamins and minerals. It’s meat free and I can get the spices package free in my shop!!! And an added bonus, it freezes well if you batch cook.
What do you find is the biggest challenge in growing happy, healthy eaters?
I find the biggest challenge in growing happy, healthy eaters is their dislikes! Having 4 kids with different dislikes makes it tricky! There’s nearly always something that one of them won’t like in what I offer. Another challenge is the fact that I’m not a fan of cooking! When I win the lotto, I’m getting myself a chef!
What’s the one thing you find works with your family to help with this challenge?
The one thing that really helps, and I’ve only realised it in the last couple of years, is involving them in the cooking. They love to help making dinner and definitely try more foods than they normally would when they’ve been involved in preparing and making it.
During the lockdowns, the 3 girls have been making dinner themselves one day a week (my eldest is 20 so she helps the other two who are 8 & 10!) and they have been eating onions which the younger two have always refused before now. I used to blend any sauces so there are no onion bits! And it’s a day off for me and my husband, Will!!
Easy Sweet Potato Curry (One Pot)
It’s easy to make, delicious and healthy
2 tablespoons coconut oil
1 red onion finely diced
400g fresh tomatoes diced (I use tinned!)
1/2 teaspoon sea salt
3 garlic cloves minced
1 ½ tablespoons garam masala
1 teaspoon curry powder
1/2 tablespoon paprika
1/4 teaspoon cumin
1 cup cooked chickpeas
450g sweet potatoes peeled and cubed into similar size pieces
383g can coconut milk
juice of 1 small lime
(The original recipe has black pepper and spinach, I leave them out as the kids won’t eat the spinach and I don’t like pepper!!)
- In a pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt over the mixture and stir together.
- Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
- Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.
- Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low heat so the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are tender.
- Squeeze the lime lightly over the top of the curry stirring to combine.
- Remove the curry from the heat.
- Taste the curry and season with more salt and pepper to taste.
- Serve with your choice of rice, quinoa or with naan. We have ours on organic basmati. Enjoy.
Find out more about Ann at www.Anniepooh.ie or on Instagram @ecoanniepooh