Fajita with Garden Gourmet® Fillet Pieces and Corn & Avocado Salsa
- 0:25 TIME
- 10 portions
Try our vegan curry recipe today!
This sweet potato and spinach curry recipe serves 10.
750g Garden Gourmet Fillet Pieces
375g baby spinach leaves
50g coriander leaves, chopped
35g root ginger, peeled and finely chopped
1kg Maggi Rich and Rustic Tomato Sauce
1 x can chickpeas, rinsed and drained
3 red onion, sliced
3 medium sweet potatoes, peeled and chopped into chunks (750g trimmed)
5 garlic cloves, finely chopped
7tbsp curry paste - choose your favourite!
2tbsp olive oil
1,250kg (125g per portion) cooked wholegrain rice
5 cardamom pods (optional)
2½tsp turmeric (optional)
Prep time: 10 minutes Cooking time 15 minutes
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 with Garden Gourmet® Mince recipe or the Hoisin Stir Fry with Garden Gourmet® Fillet Pieces.
Refer to pack for more cooking instructions of Garden Gourmet Fillet Pieces
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.