Gluten Free Sweet Potato Curry


Gluten Free Sweet Potato Curry


1 medium size sweet potato, peeled and cut into 2cm pieces
2 tbsp rapeseed or sunflower oil, plus extra if needed
2 medium size onions, finely diced
3 garlic cloves, crushed
10g fresh root ginger, peeled and finely grated
1 tsp sweet paprika
2 tsps ground turmeric
1 tsp medium curry powder
¼ tsp hot chilli powder
1 tsp ground coriander
1 tsp garam masala
4 green cardamom pods, crushed
227g can Chopped Tomatoes
1 tbsp tomato purée
½ green pepper, deseeded and cut into 1cm pieces
1 green chilli, finely diced
½ x 500ml vegetable stock
2 vine tomatoes, quartered
1 tsp salt
400g can chick peas, drained and rinsed


Preheat the oven to 190oC, gas mark 5 and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp oil and spread out on the tray. Bake for 20-25 minutes until lightly caramelised and tender.

Meanwhile, add the remaining oil to a medium saucepan and warm over a low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft. Stir in the paprika, turmeric, curry powder, chilli powder, coriander, garam masala and crushed cardamom pods to make a thick paste. Cook for 1-2 minutes, adding a little extra oil if it seems dry.

Add the canned tomatoes and tomato purée and cook for 2-3 minutes until it becomes a paste again. Add the green pepper, green chilli, vegetable stock, fresh tomatoes and salt. Bring to a simmer then reduce the heat to low and cook gently for 35-45 minutes until the sauce has thickened. Add the chickpeas and sweet potato to the curry and warm through. Serve with rice.

Products Used 

MasterClass Non-Stick 35cm x 25cm Baking Tray
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan