Sweet potato and chickpea curry for athletes

High-Carb Sweet Potato and Chickpea Curry

Why This Recipe Works for Athletes

This warming curry delivers a powerful combination of complex carbohydrates from sweet potato and chickpeas, making it an ideal dinner the night before a long training session or race. The spices support digestion and anti-inflammatory recovery, while the plant-based protein from chickpeas helps with muscle repair.

Ingredients

  • 2 medium sweet potatoes (about 400g), peeled and cubed
  • 1 tin (400g) chickpeas, drained and rinsed
  • 1 tin (400ml) coconut milk
  • 1 tin (400g) chopped tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tbsp olive oil
  • Handful of fresh spinach (optional)

Instructions

  1. Heat the olive oil in a large pan over medium heat. Fry the onion for 3-4 minutes until soft, then add the garlic, curry powder and turmeric. Stir for 1 minute until fragrant.
  2. Add the sweet potato cubes and stir to coat in the spices. Cook for 2 minutes.
  3. Pour in the coconut milk and chopped tomatoes. Bring to a gentle boil, then reduce heat and simmer for 15-18 minutes until the sweet potato is tender.
  4. Add the chickpeas and stir through. Simmer for a further 5 minutes. If using spinach, stir it in during the last 2 minutes until wilted.
  5. Serve over basmati rice or with naan bread. Season with salt and pepper to taste.

Nutrition Notes

Each serving provides approximately 550 calories, 65g carbohydrates, 18g protein and 22g fat. The combination of sweet potato and chickpeas gives a sustained release of energy — perfect for topping up glycogen stores before a big training day. For a lower-fat version, use light coconut milk. Add a scoop of protein powder to the leftovers for a post-workout lunch the next day.

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 4