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.
Curry with Chargrilled Pieces, Sweet Potato and Spinach
Peel and chop the sweet potato in cubes. Boil the sweet potato for about 5 minutes and drain.
Cook the rice according to the pack instructions. Add cardamom and turmeric to the water (optional). Drain and set aside.
Gently warm the curry paste in a large non-stick pan and fry with the ginger and garlic. Add the sweet potato chunks, chickpeas and coat in the curry paste mixture. Add the tomatoes and cook for about 10 minutes until reduced slightly. Add the Garden Gourmet Chargrilled 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. TIP: Try a dollop of mango chutney with the curry and look out for mini naans or chapatis to soak up any remaining sauce!