Curry with Chargrilled Pieces, Sweet Potato and Spinach

Curry with Chargrilled Strips, Sweet Potato and Spinach

4 servings


2 packs Harvest Gourmet Chargrilled Strips
200 g bag baby spinach leaves
1 large sweet potato
210 g can chickpeas, rinsed and drained
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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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.

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 Harvest Gourmet Chargrilled Strips 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.

Nutritional Information
Typical values
Per Serving
465.1 Kilocalories
23.2 Grams
60.4 Grams
16 Grams