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Tim's 'in-a-hurry' sweet potato curry recipe
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97 ratings
Since the arrival of baby Reuben, Tim and Sarah have been surviving on little more than toast. They’re craving home-cooked food and Tim’s filling veggie curries usually hit the spot - but there’s no longer time for grinding curry pastes. Luckily, Tim has discovered Knorr’s Smoked Chilli & Tomato Stock Pot, which he adds to Tesco organic sweet potato for instant flavour with less fuss. While Reuben’s not quite ready for curries, Sarah can’t wait to tuck in. See method
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 garlic clove, finely chopped
- 1 tsp cumin
- 1 tsp garam masala
- 2 medium sweet potatoes, peeled and cubed
- 450g tomatoes, chopped
- 400g tin chickpeas, drained
- 1 Knorr Smoked Chilli & Tomato Stock Pot
- 50g baby spinach leaves
- white basmati rice, to serve (optional)
- fresh coriander, chopped, to garnish (optional)
- vegan yogurt-alternative, to serve (optional)
Shop ingredients
Each serving contains
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Energy
910kj
216kcal
11%
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Fat
6g
8%
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Saturates
1g
5%
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Sugars
8g
9%
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Salt
1.1g
19%
of the reference intake
Carbohydrate 33.2g
Protein 6.8g
Fibre 8.4g
Method
- Heat the oil in a large pan over a medium heat. Add the onion, garlic, cumin and garam masala and cook for 5 mins. Add the sweet potato and cook for a further 5 mins until starting to colour. Add the tomatoes and chickpeas, along with the stock pot and 250ml boiling water, to the pan.
- Reduce the heat to a gentle simmer. Cook for 20-25 mins, stirring occasionally, until the sweet potato is soft and fragrant.
- When ready to serve, remove the pan from the heat and stir through the baby spinach to wilt.
- Serve the curry in shallow bowls with rice, chopped coriander and a spoonful of vegan yogurt alternative, if you like.
Little help: Save on a little prep and substitute the fresh tomatoes for tinned.
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