Curry with Chargrilled Pieces, Sweet Potato and Spinach

Curry with Chargrilled Strips, Sweet Potato and Spinach

4 servings
40 MIN
Intermediate

Ingredients

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
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Preparation

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
Energy
762 Kilocalories
Protein
40.6 Grams
Carbohydrates
94.7 Grams
Fats
26 Grams