Spinach curry

Spinach curry

A mild but fragrant curry that’s perfect for a family meal and packed full of vegetables.

By , 21 September 2015
Spinach curry
  • Ready in: 50 mins
  • Serves: 4
  • Price: £3.00 per serving
Nutritional Info
Each 604g serving contains
  • Fat med
    18.8g
    27%
  • Saturates low
    2.4g
    12%
  • Sugars low
    9.2g
    10%
  • Salt low
    0.9g
    15%
  • Energy 2248KJ 537KCAL
    27%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 4 chicken breasts, cut into bite-sized pieces
  • 1 tbsp lemon juice
  • 3 tbsp sunflower oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2cm piece root ginger, grated
  • 1 red chilli, de-seeded and finely chopped
  • 2 level tsp turmeric
  • 2 level tsp ground coriander
  • 1 level tbsp ground cumin
  • 2 level tbsp Asda Garam Masala
  • 200g tomatoes, chopped
  • 300g sweet potato (peeled weight), cut into cubes
  • 400g can chickpeas, drained
  • 350g bag Asda Spinach
  • Asda Chosen by you Mini Poppadoms, to serve
  • Tomato, coriander and red onion side salad, to serve
Method
  • Toss the chicken in the lemon juice. Heat half the oil in a pan and cook the onion until soft. Add the garlic, ginger and chilli and cook for 2 minutes. Remove from the pan.

  • Add the rest of the oil and the chicken. Cook, stirring often, for 4-5 minutes.

  • Stir in the onion, spices and 2 tbsp water. Cook, stirring often, for 2 minutes.

  • Add the tomatoes and 500ml water. Bring to the boil, partially cover, then simmer for 10 minutes.

  • Boil the sweet potato for 4 minutes. Drain. Add to the chicken with the chickpeas and spinach. Cover and simmer for 10-15 minutes.

  • Serve with poppadoms and the tomato side salad.