Shake things up at home with this easy vegetarian curry recipe made with sweet potatoes, spinach and chickpeas.

Prep time 12 min
Skill level Intermediate
Cook time 27 min
Serves 4
Nutritional information per serving
Carbohydrates 94.7 g
Energy 762 kcal
Fats 26 g
Fiber 25.3 g
Protein 40.6 g
Saturated Fats 3.5 g
Sodium 989.1 mg
Sugars 20.1 g


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  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!

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