Chickpea and Sweet Potato Mongolian Style Curry

Serves: 10 People


  • 1kg dried chick peas
  • 500g sweet potato peeled
  • 2 finely diced medium onions
  • 2 tsp cayenne pepper
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 4 tsp amchoor (mango powder)
  • 2 cinnamon quills
  • 6 bay leaves
  • 1tsp Swiss vegetable bouillon
  • 250 ml organic natural yogurt
  • 10 ml sunflower oil
  • 0.5 bunch fresh coriander
  • 500ml chopped tomatoes lightly blitzed (with the coriander stalks) this gives more flavour


  1. Firstly boil the chick peas in water for 45- 50 min until cooked.
  2. Boil the sweet potato until three quarters cooked, set aside. Sweat the onions in the oil with bay leaves & cinnamon until lightly browned around the edges.
  3. Add the rest of the spices and cook for a further 3- 4 minutes until the spices have cooked out.
  4. Add half the natural yogurt to form a well flavoured paste. Cook for a couple of minutes and then add the blitzed tomatoes.
  5. Once chick peas have cooked add them together with their cooking liquor to the paste.
  6. Add the sweet potato and simmer for a further 5 minutes.
  7. Finish with chopped fresh coriander & drizzle with the rest of the natural yogurt.
  8. Serve with ghee rice, poppadoms & pickles

Nutritional Information

Key Nutritional benefits:

  • Provides 22% of the recommended daily protein intake per 100g
  • A fantastic source of B vitamins, especially vitamins B1 (28% of RNI), B6 (41% of RNI) and folic acid (41% of RNI)
  • An excellent source of zinc and copper, with 28% and 36% of each respectively
  • An excellent source of magnesium and iron, providing 24% and 22% of each
  • A good source of vitamin C, with 23% of the RNI per portion

Energy Analysis:

  • Government recommended macro nutrient energy split:
    • Protein 13%, Carbs 57%, Fats 30%
  • Product macro nutrient energy split:
    • Protein 23%, Carbs 59%, Fats 18%

All products marked in bold are available to purchase through Vegetarian Express.