Curry with Chargrilled Strips, Sweet Potato and Spinach
Shake things up at home with this easy vegetarian curry recipe made with sweet potatoes, spinach and chickpeas.
INGREDIENTS
METHOD
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Step 1Cook the rice according to the pack instructions. Add cardamom and turmeric to the water (optional) set aside.
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Step 2Heat oil in a medium size frypan over low heat, add onion cook for 5-10 minutes until turning crispy and brown. Set aside .
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Step 3Boil the sweet potato for about 5 minutes, drain set aside.
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Step 4Place 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.
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Step 5Serve curry with the rice, top with crispy onions, fresh coriander and toasted cashew nuts. Enjoy!
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