Vegetarian Sweet Potato Curry
Shake things up in the kitchen with our vegetarian curry recipe made with Garden Gourmet chargrilled pieces, sweet potatoes, spinach and chickpeas.
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Cooking tools:
- Nonstick skillet
- Pot
- Saucepan
- Colander
- Peeler
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Serving platter
Ingredients
- 2 packs Garden Gourmet Chargrilled Pieces
- 200 g bag baby spinach leaves
- 210 g canned chickpeas rinsed and drained
- 1 large sweet potato
- 400 g canned chopped tomatoes
- 2 garlic cloves finely chopped
- 300 g brown basmati rice
- 1 large onion sliced
- 4 tbsp cashew nuts toasted
- 15 g root ginger peeled and finely chopped
- 2 cardamom pods (optional)
- 1 tbsp olive oil
- 3 tbsp curry paste
- Handful coriander leaves
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