Dinner

Vegetable Curry with Basmati Rice

A fragrant, creamy coconut vegetable curry with sweet potato, spinach, and chickpeas in a korma-style sauce — vegan, gluten-free, and ready in 35 minutes.

StandardVegetarianVeganGluten Free
183
kcal
4g
Protein
25g
Carbs
7g
Fat
£0.40
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Sweet Potatoes 500g sweet potatoes 430 kcal
Onions 1½ onions 54 kcal
Olive Oil 2 tsp olive oil 88.4 kcal
Coconut Milk (tinned) 1 tin coconut milk 788 kcal
Curry Paste (korma) ½ jar curry paste 196 kcal
Basmati Rice 300g basmati rice 1059 kcal
Frozen Spinach 100g frozen spinach 23 kcal
👨‍🍳 Method
  1. 1Heat oil in a large pan. Fry onions for 5 minutes until golden.
  2. 2Stir in curry paste (korma or tikka) and cook for 2 minutes.
  3. 3Add cubed sweet potato and stir to coat.
  4. 4Pour in coconut milk and 200ml water. Bring to a simmer.
  5. 5Cook for 15 minutes until sweet potato is tender.
  6. 6Stir in drained chickpeas and frozen spinach.
  7. 7Simmer for a further 5 minutes.
  8. 8Cook basmati rice per packet instructions.
  9. 9Season curry to taste and serve over rice.

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