Sweet Potato, Chickpea And Spinach Jalfrezi CurrySweet Potato, Chickpea And Spinach Jalfrezi Curry
Sweet Potato, Chickpea And Spinach Jalfrezi Curry
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.
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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
  1. 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.
  2. 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.
  3. 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
400 g Chickpeas drained and rinsed
Epicure Organic Chick Peas (400 g)
Epicure Organic Chick Peas (400 g)
€1.60€4.00/kg
1 tsp Chilli Powder
Funky Soul Mild Chilli Powder (39 g)
Funky Soul Mild Chilli Powder (39 g)
€0.95€24.36/kg
400 g Chopped Tomatoes
Daily Basics Chopped Tomatoes (400 g)
Daily Basics Chopped Tomatoes (400 g)
€0.39€0.98/kg
4 cloves Garlic
SuperValu Garlic (3 Piece)
SuperValu Garlic (3 Piece)
€1.05€0.35 each
0.5 tsp Ground Cinnamon
Funky Soul Ground Cinnamon (32 g)
Funky Soul Ground Cinnamon (32 g)
€0.85€26.56/kg
1 tbsp Ground Coriander
Funky Soul Ground Coriander (32 g)
Funky Soul Ground Coriander (32 g)
€0.99€30.94/kg
1 tbsp Ground Cumin
Funky Soul Ground Cumin (35 g)
Funky Soul Ground Cumin (35 g)
€0.99€28.29/kg
1 tsp Ground Turmeric
Funky Soul Ground Turmeric (37 g)
Funky Soul Ground Turmeric (37 g)
€0.89€24.05/kg
1 tbsp Olive Oil
Monini Extra Virgin Olive Oil (750 ml)
Monini Extra Virgin Olive Oil (750 ml)
€11.99€15.99/l
1 Onion finely chopped
SuperValu Loose Onions (1 kg)
SuperValu Loose Onions (1 kg)
€2.95/kg€2.95/kg
1 pinch Pepper
Saxa Pepper White (25 g)
Saxa Pepper White (25 g)
€1.30€52.00/kg
1 pinch Salt
SuperValu Sea Salt Grinder (100 g)
SuperValu Sea Salt Grinder (100 g)
€1.09€10.90/kg
50 g SuperValu Baby Spinach
SuperValu Baby Spinach (200 g)
SuperValu Baby Spinach (200 g)
€1.39€6.95/kg
1 SuperValu Fresh Ginger thumb-sized piece, peeled and finely grated
SuperValu Loose Ginger  (1 kg)
SuperValu Loose Ginger (1 kg)
€4.59/kg€4.59/kg
2 medium SuperValu Sweet Potato peeled and cubed
SuperValu Sweet Potatoes    (800 g)
SuperValu Sweet Potatoes (800 g)
€1.29€1.61/kg
25 g Toasted Almond Flakes to garnish
SuperValu Flaked Almonds (200 g)
SuperValu Flaked Almonds (200 g)
€2.19€10.95/kg
500 ml Vegetable Stock
Oxo Vegetable Stock Cubes 12 Pack (71 g)
Oxo Vegetable Stock Cubes 12 Pack (71 g)
€2.69€37.89/kg
1 Lime cut into wedges, to serve
SuperValu Loose Limes (1 Piece)
SuperValu Loose Limes (1 Piece)
6 for €2.50
€0.55

Directions

  1. 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.
  2. 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.
  3. 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!