Curry with Chargrilled Pieces, Sweet Potato and Spinach

Curry with Chargrilled Strips, Sweet Potato and Spinach

4 servings
40 MIN


1 1/3 cup( 150g) brown basmati rice
2 cardamom pods (optional)
1/4tsp turmeric (optional)
2 tbsp olive oil
1(300g) large onion, sliced thinly
1(500g) large sweet potato, peeled, cubed into 3cm pieces
3 tbsp Indian curry paste
3 tsp fresh ginger, peeled, chopped finely
2 garlic cloves, crushed
1 (400g) can chickpeas, drained and rinsed
1 (400g) can chopped tomatoes
2 (350g) packets Harvest Gourmet Chargrilled Strips
1 (200g) bag baby spinach leaves
1/2cup (75g) cashew nuts, toasted
1/4 cup (1/2 bunch) coriander leaves
Copy ingredients
Ingredients copied to clipboard!


1. Step 1

Cook the rice according to the pack instructions. Add cardamom and turmeric to the water (optional) set aside.

2. Step 2

Heat oil in a medium size frypan over low heat, add onion cook for 5-10 minutes until turning crispy and brown. Set aside


3. Step 3

Boil the sweet potato for about 5 minutes, drain set aside.

4. Step 4

Place 1 tbsp of oil in a large non-stick pan, over low heat, along with, curry paste, ginger and garlic, fry 1-2minutes till fragrant.
Add the sweet potato, chickpeas, coat with paste. Add tomatoes then bring to a boil and simmer uncovered for 10 minutes until reduced slightly. Add the Harvest Gourmet Chargrilled Strips, return to simmer for 5 minutes.
Add the spinach, allow to wilt for 1-2 minutes with the lid on.

5. Step 5

Serve curry with the rice, top with crispy onions, fresh coriander and toasted cashew nuts. Enjoy!

Nutritional Information
Typical values
Per Serving
762 Kilocalories
40.6 Grams
94.7 Grams
26 Grams