Butter chickpea and sweet-potato curry with naan

Butter chickpea and sweet-potato curry with naan

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  • 4
  • Easy
  • 15 minutes
  • 30 minutes
  • Woolworths Paul Cluver Riesling 2018


  • 1x 500 g packet Woolworths cubed sweet potatoes
  • 4 T olive oil
  • 3 t Woolworths butter chicken curry spice
  • 1 red onion, chopped
  • 2 t crushed garlic
  • 1 t crushed ginger
  • 1x 400 g can tomatoes
  • 1/2 cup plain yoghurt (or cream)
  • 1x 400 g can chickpeas, drained
  • Woolworths naan breads, to serve
  • coriander, to serve
  • chilli, to serve
  • sliced red onions, to serve
  • lime juice, to serve

Cooking Instructions

1 Preheat the oven to 200°C. Toss cubed sweet potatoes in 2 T olive oil and 1 t butter chicken curry spice and roast until golden brown.
2 Fry the chopped red onion in remaining olive oil with crushed garlic, crushed ginger and 2 t Woolworths butter chicken spice until fragrant and softened.
3. Add the canned tomatoes and simmer for 10 minutes. Add the yoghurt or cream and chickpeas, then fold in the roasted sweet potatoes.
4. Toast Woolworths naan breads and serve with the curry, coriander, chilli and lime-spiked red onions.

Find more curry recipes here. 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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