Jamie Oliver’s Potato Chickpea Curry is a brilliantly simple, feel-good vegetarian meal designed for busy days. Made almost entirely in the microwave, this curry combines sweet potato, chickpeas, spinach, warming spices, and yoghurt into a comforting, budget-friendly dish that’s ready in minutes. It’s proof that great curry doesn’t need hours—or lots of washing up.
Why Everyone Will Love This Recipe
- Made mostly in the microwave
- Budget-friendly, everyday ingredients
- Naturally vegetarian and protein-packed
- Creamy, gently spiced, and comforting
- Perfect for quick lunches or easy dinners
What Makes This Curry Special?
This curry is part of Jamie Oliver’s clever approach to modern home cooking—using the microwave to save time while still building layers of flavor. Grated onion, ginger, and garlic create an instant curry base, while sweet potato and chickpeas make it hearty and satisfying. A final swirl of yoghurt softens the spices and brings everything together.
Cooking Tips
- Grating the onion helps it cook faster and melt into the sauce.
- Pricking the sweet potato allows it to steam and soften evenly.
- Keep the chilli whole while cooking, then slice it at the end to control heat.
- Don’t drain the chickpeas—the liquid helps form the sauce.
- Stir well at the end to break up the spinach evenly.
Frequently Asked Questions
Can I make this without a microwave?
Yes. You can cook everything gently on the stovetop in a saucepan, adding water as needed.
Is this curry spicy?
It’s mild as written. Adding the sliced chilli at the end lets you control the heat.
Can I make it vegan?
Yes—simply swap the yoghurt for plant-based yoghurt or coconut yoghurt.
What can I serve this with besides rice?
Flatbreads, naan, or even couscous work well.
Can I meal-prep this curry?
Absolutely. It keeps well and reheats beautifully.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, stirring well.
How to Freeze
Freeze the curry (without rice) for up to 2 months. Thaw overnight in the fridge and reheat until piping hot.
Ingredients
- 160 g frozen leaf spinach
- ½ mug basmati rice (about 150 g)
- 1 onion
- 4 cm piece fresh ginger
- 2 garlic cloves
- 2 Tbsp tomato purée
- 1 heaped tsp curry powder
- Vegetable oil
- 1 green chilli
- 1 small sweet potato (about 200 g)
- 1 × 400 g tin chickpeas (with liquid)
- 2 Tbsp natural yoghurt
- Sea salt and black pepper
How to Make Jamie Oliver’s Potato Chickpea Curry
- Defrost the spinach: Take the frozen spinach out of the freezer and place it on a plate to start defrosting.
- Cook the rice: Add rice to a microwave-safe bowl with 300 ml water and a pinch of salt. Cover and cook on medium (400–500W) for 8–10 minutes. Leave covered to steam.
- Prepare the curry base: Peel the onion, ginger, and garlic. Grate the onion and ginger on the coarse side of a box grater and the garlic on the fine side into a microwave-safe dish.
- Add spices: Stir in tomato purée, curry powder, a pinch of salt, and 1 tablespoon vegetable oil.
- Cook sweet potato and chilli: Prick the chilli and sweet potato with a knife, add to the dish, cover, and microwave on high (800W) for 10 minutes.
- Slice sweet potato: Carefully remove the dish, slice the sweet potato into 3 cm chunks, and return it to the bowl.
- Add chickpeas and spinach: Stir in chickpeas with their liquid and the spinach. Cover and microwave again on high (800W) for 10 minutes.
- Finish the curry: Stir well, breaking up the spinach. Season with salt and pepper. Stir in yoghurt for creaminess.
- Adjust heat and serve: Slice the chilli and stir back in to taste. Fluff the rice and serve alongside the curry.
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