Syn Free Sweet Potato And Chickpea Curry

Sweet Potato and Chickpea curry…  this healthy vegan Slimming World friendly curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.

This mid week curry is the perfect way to use up some of your cupboard leftovers. It is also pretty quick and easy to make, which is always a plus when it comes to a weekday dinner; and it is very healthy, filling and delicious too. 

As a rich source of vitamins, minerals and fibre, chickpea offer a variety of health benefits, such as improving digestion and aiding weight loss. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.


  • Tasty
  • Quick and easy
  • Filling
  • Full of protein
  • Syn free
  • Low in fat
  • Perfect for the whole family
  • Vegan and Vegetarian


Absolutely… this dish makes the perfect leftovers meal! It will keep in the fridge for several days and can be reheated for a quick lunch or easy dinner. I would not however recommend freezing this dish.


Sweet Potato and Chickpea Curry

Slimming World Syns: Zero
Weight Watchers Points: Coming Soon
Calories: 463 Per Serving
Course Lunch, Main Course
Cuisine Indian
Total Time 40 minutes
Servings 4


  • 800g Tinned Chickpeas (Drained)
  • 2 Large Sweet Potatoes (Peeled and diced)
  • 300 – 600ml Cold Water
  • 1 Onion (Peeled and diced)
  • 3 Cloves Garlic (Crushed)
  • 1 tsp Ground Ginger
  • 1 tsp Mild Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 2 tsp Garam Masala
  • 2 tbsp Tomato Puree
  • 400g Chopped Tomatoes
  • Salt
  • Frylight


  • Spritz a pan with Frylight and add onion and garlic. Sauté for a few minutes.
  • Add 150ml water to the pan, cover with a lid and allow to simmer for 5 minutes.
  • Add Ginger, Chilli powder, Cumin, Paprika, Garam Masala and Tomato Puree and a pinch of salt. Re cover and continue to simmer for a few minutes.
  • Add the 200ml of water and chopped tomatoes and sweet potato. Re cover and simmer for 15 minutes. If the liquid starts to dry add more water if needed.
  • Add Chickpeas, re cover and simmer for a further 10 minutes until the sweet potato is tender. Again add water if necesary.
  • If you find there is still too much liquid, remove the lid and cook on a higher heat until reduced.
  • Serve and enjoy.

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