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Sweet Potato, Chickpea And Spinach Jalfrezi Curry
I tend to eat a lot of protein for post-workout recovery, but I try not to rely on meat-based protein only. Because curries are so full of flavour, I go for vegetarian options to give myself a break from meat.
SuperValu
SuperValu
Recipe - SuperValu Online
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Sweet Potato, Chickpea And Spinach Jalfrezi Curry
Prep Time10 Minutes
Servings3
Cook Time40 Minutes
Ingredients
400 g Chickpeas drained and rinsed
1 tsp Chilli Powder
400 g Chopped Tomatoes
4 cloves Garlic
0.5 tsp Ground Cinnamon
1 tbsp Ground Coriander
1 tbsp Ground Cumin
1 tsp Ground Turmeric
1 tbsp Olive Oil
1 Onion finely chopped
1 pinch Pepper
1 pinch Salt
50 g SuperValu Baby Spinach
1 SuperValu Fresh Ginger thumb-sized piece, peeled and finely grated
2 medium SuperValu Sweet Potato peeled and cubed
25 g Toasted Almond Flakes to garnish
500 ml Vegetable Stock
1 Lime cut into wedges, to serve
Directions
- Heat the oil in a large sauté pan set over a low to medium heat. Add the onion, garlic and ginger and sauté for 6 to 8 minutes, until softened. Stir in the spices and some salt and pepper and fry for a minute or two.
- Add the chopped tomatoes, sweet potatoes and stock. Bring to the boil, then reduce the heat and simmer for 25 to 30 minutes, until the sweet potatoes are tender and the sauce has slightly reduced. Add the chickpeas and spinach and allow the spinach to wilt.
- Ladle the curry into bowls. Scatter over the flaked almonds and serve with a lime wedge on the side.
Tip - This curry tastes delicious for a few days and keeps well, so it’s an ideal meal for making ahead or having for lunch the next day. It even tastes great cold!
10 minutes
Prep Time
40 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Epicure Organic Chick Peas (400 g)
€1.60€4.00/kg
Funky Soul Mild Chilli Powder (39 g)
€0.95€24.36/kg
SuperValu Chopped Tomatoes (400 g)
€0.55€1.38/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
Funky Soul Ground Cinnamon (32 g)
€0.85€26.56/kg
Funky Soul Ground Coriander (32 g)
€0.99€30.94/kg
Funky Soul Ground Cumin (35 g)
€0.99€28.29/kg
Funky Soul Ground Turmeric (37 g)
€0.89€24.05/kg
SuperValu Olive Oil (500 ml)
€3.69€7.38/l
Loose Brown Onion (1 kg)
€2.89/kg€2.89/kg
SuperValu Mixed Peppers (3 Piece)
€2.05€0.68 each
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Spinach and Baby Kale (200 g)
€2.29€11.45/kg
SuperValu Loose Ginger (1 kg)
€4.59/kg€4.59/kg
SuperValu Sweet Potatoes (800 g)
€1.29€1.61/kg
SuperValu Flaked Almonds (200 g)
€2.19€10.95/kg
Oxo Vegetable Stock Cubes 12 Pack (71 g)
2 for €3.50
€2.69€37.89/kg
SuperValu Loose Limes (1 Piece)
6 for €2.50
€0.55
Directions
- Heat the oil in a large sauté pan set over a low to medium heat. Add the onion, garlic and ginger and sauté for 6 to 8 minutes, until softened. Stir in the spices and some salt and pepper and fry for a minute or two.
- Add the chopped tomatoes, sweet potatoes and stock. Bring to the boil, then reduce the heat and simmer for 25 to 30 minutes, until the sweet potatoes are tender and the sauce has slightly reduced. Add the chickpeas and spinach and allow the spinach to wilt.
- Ladle the curry into bowls. Scatter over the flaked almonds and serve with a lime wedge on the side.
Tip - This curry tastes delicious for a few days and keeps well, so it’s an ideal meal for making ahead or having for lunch the next day. It even tastes great cold!