Spinach and sweet potato curry

A hearty one-pot curry

3 ratings

30 minutes
Serves 4
4 of 5 a day

Nutrition: Per serving

Kcal509
Fat5.1g
Salt0.5g
Sugar16g

Recipe by: Zoe Griffiths | Registered nutritionist

This delicious vegan-friendly curry is brimming with spices and frozen vegetables. It’s high in fibre and great for your health, contributing 4 of your 5 A DAY. An ideal budget-friendly dinner that you can batch cook and freeze.

Ingredients

300g brown rice
1 tablespoon vegetable oil
1 large onion, cut in half and sliced
2 garlic cloves, crushed
1 tablespoon medium curry powder
500g frozen, diced sweet potato
250g frozen spinach
500ml boiling water
400g can chickpeas, drained and rinsed

Method

Cook the rice according to packet instructions.
Heat the oil in a large non-stick pan over a medium heat.
Add the onion and cook for 2 minutes.
Add the crushed garlic and curry powder and cook for a further minute.
Add the sweet potato, spinach and boiling water. Bring to the boil, cover with a saucepan lid and simmer on a low heat for 15 minutes, stirring occasionally to break up the spinach. You can add a small amount of boiling water if your curry starts to dry out.
Add in the chickpeas and simmer for a further 5 minutes.
Serve with the rice.

Top tip: using frozen spinach and sweet potato allows you to use exactly the right amounts required for this recipe, which reduces food waste.