Jamie Oliver Sweet Potato And Chickpea Curry

This delicious Jamie Oliver Sweet Potato and Chickpea Curry is everything I want in a weeknight dinner—creamy, comforting, full of spice and goodness, and ready in a flash. The sweet potatoes melt into the sauce, the chickpeas bring that perfect bite, and the spinach adds a lovely earthy finish. I was honestly surprised by how rich and flavorful this was from a microwave-based recipe! (inspired by Jamie Oliver)

Ingredients Needed

• 1 cup (160 g) frozen leaf spinach
• ½ cup (150 g) basmati rice
• 1 onion
• 1.5 inches (4 cm) piece of ginger
• 2 cloves of garlic
• 2 tablespoons tomato purée
• 1 heaped tablespoon curry powder
• 1 tablespoon vegetable oil
• 1 green chilli
• 1 small sweet potato (about 1 cup chopped, 200 g)
• 1 can (400 g) chickpeas, with juice
• 2 tablespoons natural yogurt
• Sea salt and black pepper, to taste

How To Make Jamie Oliver Sweet Potato And Chickpea Curry

1. Start with the Spinach: Take your frozen spinach out first so it can start defrosting while you prep everything else. I just pop it on a plate and let it sit.
2. Cook the Rice: Rinse your basmati and place it in a microwave-safe bowl with 300 ml of water and a pinch of sea salt. Cover it with a plate or lid and microwave on medium (400-500W) for 8–10 minutes. Then leave it covered to steam and fluff up.
3. Prepare the Aromatics: While the rice cooks, peel your onion, garlic, and ginger. Use a box grater right into another microwave-safe dish—grate the onion and ginger coarsely, then the garlic finely.
4. Mix the Curry Base: Add the tomato purée, curry powder, a pinch of salt, and vegetable oil to the grated mix. Stir everything together well.
5. Add the Vegetables: Prick the sweet potato and green chilli with a sharp knife. Pop them into the dish, cover, and microwave on high (800W) for 10 minutes.
6. Combine the Main Ingredients: Carefully take the dish out, remove the lid, and cut the sweet potato into chunks. Stir it back in along with the chickpeas (and their liquid) and your now-thawed spinach. Mix well, cover again, and microwave on high for another 10 minutes.
7. Final Seasoning and Yogurt: Once it’s done, give it all a good stir—breaking up the spinach as you go. Taste it and season with salt and pepper. Stir in the yogurt for that lovely creamy finish.
8. Adjust the Heat: If you’re into spice, slice the cooked green chili and stir it back in. Totally up to your heat preference!
9. Serve the Dish: Fluff up your rice and serve it alongside this vibrant curry. I love it with naan or even a cooling cucumber raita.

Why I Love This Recipe

I made this on a busy Tuesday night when I had very little energy and even less time. The microwave method felt almost too easy—but the results were magic! My partner went back for seconds, and even my picky eater niece had a few bites. It’s one of those clever dishes that tastes like it took loads of effort.

Recipe Tips

• Use Fresh Spinach: If you don’t have frozen, use 200 g fresh spinach—just chop it up before adding.
• Spice Level Control: Keep or skip the green chili depending on how spicy you like it. Add a pinch of chili flakes for extra fire.
• Swap the Rice: Try it with quinoa or couscous if you’re out of basmati.
• Vegan-Friendly: Use a plant-based yogurt to make this 100% vegan.
• Chunky or Smooth: You can mash some sweet potato for a thicker texture or leave it chunky—it’s up to you.

How To Store This Jamie Oliver Sweet Potato And Chickpea Curry

• At Room Temperature: Not ideal for long—serve it hot and refrigerate leftovers within two hours.
• In the Fridge: Store in an airtight container for up to 3 days. The flavors deepen overnight!
• In the Freezer: Freeze in a sealed container for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating

• Microwave: Reheat on high for 2–3 minutes, stirring halfway.
• Oven: Warm at 350°F (175°C) for 10–15 minutes, covered with foil.
• Stove: Gently reheat over medium heat, stirring now and then until hot.

Let’s Answer a Few Questions!

Can I use fresh spinach instead of frozen?
Totally! Just use about 200 g, chop it, and add it in like the frozen.

What can I use instead of basmati rice?
Jasmine rice works great. Or go grain-free with cauliflower rice!

How spicy is this dish?
It’s mild to medium. You can easily kick it up by adding more chili or some hot sauce.

Is this curry good for meal prep?
Yes! It keeps really well and might even taste better the next day.

Can I double the recipe?
Yes, just make sure your microwave dish is big enough, or cook in two batches.

Nutrition Facts (per serving)

• Calories: 441
• Carbs: 68.1g
• Protein: 18.3g
• Fat: 11.6g
• Sugar: 22.1g
• Fibre: 16g
• Sodium: 1.1g

Try More Recipe:

• Jamie Oliver Savoy Cabbage Pasta
• Jamie Oliver Crispy Pork Broccoli Noodles
• Jamie Oliver Mushroom And Chicken Risotto