Sweet Potato, Chickpea and Peanut Butter Curry

In today’s post, I’m sharing a recipe for a delicious curry that’s simple to prepare and ready in just 30 minutes. It’s budget friendly too, costing less than £1 per portion. It’s mild enough to serve to all family members and contains an abundance of nutrients to keep them in tip-top condition, including plenty of protein, complex carbohydrates, fibre, vitamins, minerals and antioxidants. It’s proven to be a winner with my family and we hope you enjoy it too!

Friday night is Curry Night in our house. I always look forward to Friday evenings as the boys venture into the kitchen and help prepare the dinner. There’s music, chat and always lots of laughter. We used to buy Indian take-aways or ready meals from the supermarket on a Friday, but for the past year or so we’ve preferred to make our own. Not only is it much cheaper, but we actually prefer the flavours and fresh tastes of home-made curries.

Our all-time favourite Friday night dish is Coconut Dhal with Butternut Squash (p166 Bit of the Good Stuff cookbook) and this is the one we typically go for. However, from time to time, we do like to mix things up and try a new dish.

As I was flicking through January’s edition of Vegan Life magazine, there was one photo in particular that caught my eye and it was for a Peanut Butter and Chickpea Curry. It looked so tantalising that I couldn’t wait to give it a try. We made it one Friday night and we did enjoy it, but it wasn’t long before my head was buzzing with ideas of how I could tweak the recipe to ramp up the nutrient goodness (by adding in extra veg) and adjusting the spice blend to give it a more traditional Indian curry flavour (which I love).

For my Indian curries, I prefer to use creamed coconut rather than coconut milk. Unfortunately, most of the coconut milks available in mainstream UK supermarkets have weird-sounding ingredients like ‘Polysorbate 60’. In contrast, creamed coconut is simply made of dehydrated coconut meat. I only use a quarter of a 200g block so the overall fat content of the curry is less than using a can of coconut milk. It also works out far cheaper. The creamed coconut in this curry cost just 20p compared to £1.35 for a can of coconut milk (without weird ingredients). Creamed coconut can be found on the world food aisles in UK supermarkets, as well as health food shops and ethnic stores. It comes in a solid block, so not to be confused with coconut cream which comes in a can.

On Friday nights, we love to serve our curries with vegan naan. Until fairly recently, these were hard to come by, however Morrisons and Asda now stock them. Hopefully more supermarkets will come on board soon.

This curry is perfect if you’re on a tight budget. I used organic vegetables and chickpeas in this curry and it cost £4.46 for 4 people. Shopping at a mainstream UK supermarket with non-organic ingredients, it costs £2.75. And I bet you could make it even cheaper if you shopped at a budget store.

With love,



Do you have a Curry Night in your house? If so, what’s your favourite curry dish? 






8 thoughts on “Sweet Potato, Chickpea and Peanut Butter Curry

  1. If I didn’t write and photograph recipes for other blogs, every night would be curry night in my home… spending so long living in Asia means that old habits die hard. Plus, y’know, curry is awesome!

    Yours looks so warm and comforting – I could happily dive into a bowl of that right now (note to self; “Don’t read Sharon’s blog when hungry”!).

    BTW, if you want to make your own naan, I have a foolproof recipe, and I guarantee it’s better than anything you can buy in the shops! 😉


    1. Hey Nico! Your home-made naan looks absolutely delicious! 😋 I used to make my own naan years ago, but I’ve been lazy lately and been buying the shop-bought ones. You’re right though… home-made fresh naan is the best!

    1. Hi Sue! Thanks for flagging this up. The creamed coconut goes in with the sweet potatoes, etc. Sorry I missed it in the instructions. I’ll amend it now xx

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