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Curry with Chargrilled Pieces, Sweet Potato and Spinach

4 servings
25 MIN
Easy

Ingredients

2 Packs Chargrilled pieces
200 g bag baby spinach leaves
210 g can chickpeas, rinsed and drained
1 large sweet potato
400 g can chopped tomatoes
2 garlic cloves, finely chopped
300 g brown basmati rice
1 large onion, sliced
4 tbsp cashew nuts, toasted
15 g root ginger, peeled and finely chopped
2 cardamom pods (optional)
1 tbsp olive oil
3 tbsp curry paste
Handful coriander leaves
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Preparation

Cook the onion in the oil over a low heat for 5-10 minutes until turning crispy and brown. Set aside to serve with the curry.

Cook the sweet potato in a pan of boiling water for about 5 minutes, drain.

Cook the rice according to the pack instructions adding the cardamom and turmeric to the water if you have it. Drain and set aside.

Gently warm the curry paste in a large non-stick pan and fry the ginger and garlic. Add the sweet potato chunks, and chickpeas and coat in the curry paste mixture. Add the tomatoes and cook for about 10 minutes until reduced slightly. Add the simply pieces and heat through for 5 minutes. Finally stir through the spinach and allow it to wilt for 1-2 minutes with the lid on.

Serve the curry with the rice, topped with the crispy onions, fresh coriander and toasted cashew nuts.