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Burst Tomato and Sweet Potato Curry with Chickpea Pancakes

Curry and chickpea pancakes, what a combination! This dish has been crafted by Amy, the owner of @nourishing.amy . This curry is made with sweet potatoes and contains sweet and tangy roasted tomatoes. Amy, shares her thoughts on this tasty curry: “I hope you will enjoy this fresh and vibrant plant-based curry. It is mild in flavour so is great to serve to family and friends, while being easy to make. It is healthy, gluten-free and nut-free and makes a great option for batch cooking and meal prep.”

For more delicious vegan recipes, be sure to stop by Amy’s blog!

40 mins

2-3 people


460g fresh tomatoes
1/2 tsp. black mustard seeds
1 red onion, diced
4 garlic cloves
1 thumb-size piece fresh turmeric peeled and grated (or 1/2 tsp. ground turmeric)
2 tsp. mild curry powder
300g sweet potato cubed
400ml coconut milk
Handful of fresh spinach, chopped
fresh chopped coriander
sliced chilli
sliced spring onion
100g chickpea flour
1 tsp baking powder
200ml warm water
4 tbsp Coconut yoghurt


1. Preheat the oven to 180*C / 160C fan. Line a baking tray with parchment paper and roast 160g of the fresh tomatoes for 20 minutes until they burst and are sticky.

2. Heat a drizzle of olive in oil in a frying pan and cook the black mustard seeds until they start to pop after a couple of minutes. Now add the red onion and garlic and fry for another 5 minutes.

3. Add in the grated fresh turmeric and mild curry powder. Cook for a couple of minutes before adding the sweet potato cubes to the pan.

4. Chop up the last 300g of tomatoes and add to the pan with the tomato puree and coconut milk. Bring to the boil and simmer for 15-20 minutes until the sweet potato is cooked and tender. Stir through the chopped spinach.

5. Meanwhile, whisk the chickpea flour with the baking powder and warm water. Allow to rest for 10 minutes. Heat up another pan with some oil and place the batter in tablespoon measures for small pancakes, or cover the base of the pan for larger ones. Allow bubbles to form on the surface and flip over. Cook for a couple of minutes until golden on each side.

6. Serve the curry with the chickpea pancakes and top with the coconut yoghurt, burst tomatoes and other desired toppings.




Products needed

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Tomato Puree
Mr Organic product
Mr Organic logo TRANSPARENT

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