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  • 4

  • 15 Minutes

  • 30 Minutes


  • 1 tbsp olive oil
  • 1 (150g) medium onion, sliced thinly
  • 1 (400g) medium sweet potato, peeled and chopped coarsely
  • 1 ½ cups (300g) brown basmati rice
  • 2 cardamom pods (optional)
  • 1 tsp turmeric (optional)
  • ¼ cup (75g) curry paste – choose your favorite
  • 15g piece ginger, peeled and grated
  • 2 garlic cloves, chopped
  • 125g can chickpeas, rinsed and drained
  • 400g can crushed tomatoes
  • 175g HARVEST GOURMET Chargrilled Strips
  • 120g bag baby spinach leaves
  • Handful fresh coriander leaves
  • 1/3 cup (50g) cashew nuts, roasted

Cooking Instructions:

  • Heat oil in a large frypan over medium heat; add onion, cook for 4-5 minutes, stirring occasionally. Remove from heat and set aside for serving.
  • Meanwhile, boil, steam or microwave sweet potato until tender; drain and set aside.
  • Cook the rice according to directions on pack; adding in 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 cook gently with the ginger and garlic. Add the sweet potato chunks, and chickpeas and coat in the curry paste mixture. Add tomatoes and cook for about 10 minutes until reduced slightly. Add HARVEST GOURMET Chargrilled Strips and heat through for 5 minutes. Finally stir through the spinach and allow it to wilt for 1-2 minutes.
  • Serve the curry with the rice, topped with the onions, fresh coriander and cashew nuts.