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Sweet Potato and Chickpea Casserole


A simple Indian Curry recipe which can be adapted using different vegetables, or made vegetarian by simply switching the chicken for lentils or beans.

This recipe creates approximately 8-10 portions.

Time on the hob approx. 20 minutes.

Time in the Wonderbag = Approx. 5 hours.


1 tablespoon coconut or vegetable oil

2 large sweet potato - cut into small bite-sized pieces

2 onions - peeled and cut into small dice

2 fat clove of garlic - peeled and very finely chopped

1 tablespoon tomato puree (paste if you're in the US)

1 tablespoon cumin

1 teaspoon cayenne or chilli powder

1/2 teaspoon turmeric

1 tablespoon harissa paste - a bit less if you don't like spice; you can always add more later

chicken or vegetable stock - enough to fill your pan near to the top (6 ladles in this recipe)

2 x 400g tinned tomatoes

1 x 165ml coconut milk

2 x 400g tinned chickpeas - drained well

sea salt and black pepper


Add the oil to your cooking pot and throw in the sweet potato and onion. Stir to keep from burning and cook for a minute or so before adding the garlic. You can add a little more oil if you think it needs it.

Add the tomato puree, cumin, cayenne and turmeric cook for a few seconds. Now add with the harissa, stock, tinned tomatoes, coconut milk, and drained chickpeas. Stir well.

Bring to the boil, add the pan on your lid, and allow to simmer for about 10 minutes.

Now turn off your gas/electric stove, place a tea-towel in the bottom of your Wonderbag, and transfer your pan as quickly as possible. Pop the Wonderbag lid on and pull the cord tight. Leave to cook by itself for at least five hours; I left mine for nearly six hours.

When you're ready to serve, remove the dish from the Wonderbag and have a taste. Add sea salt and black pepper to your taste. Serve with rice, couscous, or bread.

Recipe and image taken from



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