Sweet Potato and Spinach Curry with Garden Gourmet® Fillet Pieces

Make this scrumptious sweet potato 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 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

Try our vegan curry recipe today!

This sweet potato and spinach curry recipe serves 10.

INGREDIENTS

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

To serve:
1,250kg (125g per portion) cooked wholegrain rice

5 cardamom pods (optional)

2½tsp turmeric (optional)
 

METHOD

Prep time: 10 minutes Cooking time 15 minutes

  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 tomato sauce, cover and cook for about 3-4 minutes.  Add the Garden Gourmet 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 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

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

640 kJ

152 kcal

2363 kJ

562 kcal

8400 kJ

2000 kcal

28%

Fat

4.0g

14.7g

70g

21%

of which: saturates

0.6g

2.1g

20g

11%

Carbohydrate

19.9g

73.7g

260g

28%

of which: sugars

4.1g

15.2g

90g

17%

Fibre

3.9g

14.4g

-

-

Protein

7.2g

26.5g

50g

53%

Salt

0.35g

1.31g

6g

22%

 

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

Based on the stated recipe. Portions should be adjusted for children of different ages.