Sweet-potato-coconut-spinach-curry-web

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

By , 30 July 2019

(3 votes)

Sweet potato and spinach curry with jewelled rice

  • Prep: 10 Mins
    Cook: 35 Mins

  • Serves: 4

Nutritional Info
Each 432g serving contains

  • Energy

    1771KJ

    423KCAL

    21%

  • Fat

    17.3g

    med

    25%

  • Saturates

    7.3g

    high

    37%

  • Sugars

    14.7g

    low

    16%

  • Salt

    0.82g

    low

    14%
of your reference intake.
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

  • 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.

  • Add the quartered tomatoes and the baby spinach to the pan, then cook for 5 mins until the spinach has wilted.

  • 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.

  • Top the curry with the sliced chilli and serve with the rice, lemon wedges and flatbreads.