Sweet potato curry

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.

Serves: 4
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips


    • 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


    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.
    1. 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.
    1. 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.

Recipe by Kate Moseley