Recipe for Sweet Potato & Chickpea Salad with a Warm Indian Tomato & Coriander Dressing


1.2kg sweet potato, skin on
125ml oil (sunflower, or mixed)
2 tbls garam masala
410g chick peas, drained

3 tbls olive oil
1 onion, finely chopped
½ tsp chilli, crushed
1 tsp garlic, crushed
½ tsp cumin, ground
½ tsp coriander, ground
1 tsp medium curry powder
½ tsp paprika
1 tsp All Gold Tomato Paste
1 can (410g) All Gold Indian Tomatoes
3 tsp coriander, finely chopped
¼ cup thick cream
Salt & pepper for seasoning
Extra coriander, fresh for garnishing

How to
Heat the oven to 180°C.

Cut the sweet potato into wedges or diagonal chunks. Rub with oil and place on a baking tray.

Sprinkle with garam masala and bake in the oven for approx 20 minutes or until cooked but still firm.

Drain excess oil off. Mix the chick peas with the potato chunks and put into a serving bowl.

Dressing: Heat oil in a saucepan and fry onion, chilli and garlic together until onions are soft. Add spices and tomato paste and fry for a few more minutes.

Add the tomatoes and coriander and bring to the boil, chop tomatoes slightly, however dressing should be chunky. Add cream and adjust seasoning. Allow to reduce slightly.

Spoon the dressing over the potatoes to saturate.

Garnish with extra fresh coriander.


Chef’s tip: Can be served hot or cold. Add some fresh lemon on the side for people who want more tang!

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