Recipes
Sweet potato and spinach curry with jewelled rice
Like curry? You're sure to love this mildly spiced main dish, served on a bed of deliciously herby vegetable pilau rice
Like curry? You're sure to love this mildly spiced main dish, served on a bed of deliciously herby vegetable pilau rice
(50 votes)
Cook: 45 Mins
Serves: 4
Price: £1.11 per serving
Nutritional Information
Each 432g serving contains
Energy
1771kj
423kcal
1771kj
423kcal
21%
Fat
17.3g
17.3g
Med
25%
25%
Saturates
7.3g
7.3g
High
37%
37%
Sugars
14.7g
14.7g
Med
16%
16%
Salt
0.82g
0.82g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
410kj/98kcal
Typical energy values per 100g:
410kj/98kcal
Ingredients
400g tin coconut milk
50g pot Asda Red Thai Curry Paste
1 large sweet potato, peeled and cut into bitesize chunks
2 carrots – 1 roughly chopped, 1 finely chopped
1½ red onions, cut into wedges
2 salad tomatoes – 1 quartered, 1 finely chopped
180g pack mild and tender baby spinach
1 x 250g pack Asda Pilau Micro Rice
½ x 25g pack coriander, roughly chopped
1 lemon, zested and cut into wedges
1 green or red chilli, sliced
2 Asda Plain Folded Flatbreads, toasted
Method
1
Put the the coconut milk and curry paste in a large pan with 100ml water and bring to the boil, stirring, until evenly combined. Add the sweet potatoes, roughly chopped carrots and the red onions. Partially cover with a lid and simmer for 25-30 mins until the vegetables are tender.
2
Add the quartered tomatoes and the baby spinach to the pan, then cook for 5 mins until the spinach has wilted.
3
Meanwhile, cook the micro rice according to the pack instructions. Tip into a bowl and mix with the coriander, lemon zest, finely chopped carrot and finely chopped tomato.
4
Top the curry with the sliced chilli and serve with the rice, lemon wedges and flatbreads.