Sweet Potato Curry

With Alpro Plain Unsweetened alternative to yogurt

2 portions


For the 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

For the garam masala raita

150g Alpro Plain Unsweetened alternative to yogurt Big Pot

1 tsp garam masala

½ tbsp dried mint

Serve with rice

Made with


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.
To make the garam masala ‘yogurt’, mix all the ingredients together and season. Serve with the curry and rice.

  • Gluten free
  • Lactose free