Vegan Sweet Potato Curry

Make this scrumptious sweet potato vegan curry recipe in just 20 minutes. It’s filling, delicious and contributes 2 of your 5 a day!

The secret to this hearty plant-based curry is our GARDEN GOURMET® Vegan Fillet Pieces made with soy and wheat for an unbelievable taste, so incredibly close to real chicken. Add to it the gently fried onions, the sweet potatoes, rice, spinach and this easy sweet potato curry will be the highlight of the day for your lucky customers.

  • 0:25 TIME
  • 10 portions
  • easy

Method

INGREDIENTS

1kg MAGGI® Rich & Rustic Tomato Sauce

750g GARDEN GOURMET Vegan Fillet Pieces

400g can chickpeas, rinsed and drained

375g baby spinach leaves

50g coriander leaves, chopped

35g root ginger, peeled and finely chopped

5 garlic cloves, finely chopped

3 medium sweet potatoes, peeled and chopped into chunks (750g trimmed)

3 red onion, sliced

2tbsp olive oil

7tbsp curry paste - choose you’re favourite!

 

 

TO SERVE:

1.250kg (125g per portion) cooked wholegrain rice

5 cardamom pods (optional)

2½tsp turmeric (optional)

  1. Cook the onion in the oil over a low heat for 5-10 minutes until turning crispy and brown. Set aside to serve with the curry.
  2. Peel and chop the sweet potato into chunks and cook in a pan of boiling water for about 5 minutes, drain. 
  3. Cook the rice according to the pack instructions adding the cardamom and turmeric to the water, if you have it. Drain and set aside.
  4. Gently warm the curry paste in a large non-stick pan and fry the ginger and garlic. Add the sweet potato chunks and drained chickpeas and coat in the curry paste mixture. Add the MAGGI Rich & Rustic Tomato Sauce, cover and cook for about 3-4 minutes.  Add the GARDEN GOURMET Vegan Fillet Pieces and heat through for 3-4 minutes.  Finally stir through the spinach and allow it to wilt for 1-2 minutes with the lid on. 
  5. Serve the curry with the rice, topped with the crispy onions and fresh coriander

Chef's Tip

  • Get the best out of this sweet potato curry recipe and try a dollop of mango chutney or look out for vegan naans to soak up any remaining sauce!  Or why not top with cashew nuts?
  • If you loved this easy sweet potato curry, try more of our vegan and vegetarian delights: the Vegetarian Chilli or the Vegan Stir Fry Noodles recipe.

PORTION INFORMATION

Energy

FatSaturatesSugarsSalt

2363 kJ

562 kcal

14.7 g2.1 g15.2 g1.31 g
28%*21%*11%*17%*22%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

NUTRITIONAL INFORMATION

Typical Nutrition ValuesPer 100gPer serveAdult RI% RI*

Energy kJ

64023638400 

Energy kcal

152562200028%

Fat g

4.014.77021%

of which saturates g

0.62.12011%

Carbohydrate g

19.973.726028%

of which sugars g

4.115.29017%

Fibre g

3.914.4--

Protein g

7.226.55053%

Salt g

0.351.31622%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.