Sweet potato and chickpea balti

(13 ratings)

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Woman?s Weekly, Woman?s Weekly magazine, Woman?s Weekly recipe,
Woman?s Weekly, Woman?s Weekly magazine, Woman?s Weekly recipe,
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe At just £1.09 per serving, this vegetarian curry makes a lovely mid week meal. Quick and easy, it's a great way of getting more veg into your family's diet


  • 1 tbsp vegetable oil
  • 1 onion, peeled and cut into thin wedges
  • 3 tbsp balti paste, or more if you like it spicy
  • 500g (1lb) sweet potatoes, peeled and diced
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 125g (4 oz) frozen spinach chunks
  • Naan breads or rice, to serve

You can add chicken to this dinner to make it a little meatier


  1. Heat the oil in a large pan, add the onion and fry 3-4 mins. Stir in the balti paste and sweet potato chunks and cook for a couple of mins.
  2. Add the tomatoes, 300ml (½ pint) hot water and the chickpeas. Bring to the boil and then simmer for 10-15 mins. Check the seasoning.
  3. Microwave the frozen spinach for a few mins and spoon on top of the balti (or add to the balti for the last 5 mins of cooking). Spoon curry into bowls. Serve with hot naan bread or rice.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 635(kcal)
  • Fat 17.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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