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Quick veggie curry recipe

68 ratings

Jamie says: "Sweet potato, chickpeas and greens are the best of mates and work together in beautiful harmony in this speedy veg curry. Chickpeas are a brilliant, inexpensive, plant-based protein – they bring a creamy heartiness to this dish, and will satisfy veggies and meat eaters alike." See method

Serves 4
15 mins to prepare and 35 mins to cook
293 calories / serving
Freezable
Healthy
Vegetarian
Gluten-free

Ingredients

olive oil
250g frozen diced onion
400g frozen sweet potato chunks
4 tbsp tikka spice paste
400g tin chickpeas
400g tin quality plum tomatoes
300g bag sliced spring greens
cooked rice or naan, to serve
4 tbsp natural yogurt or non-dairy alternative, to serve
mango chutney, to serve (optional)

Each serving contains

Energy
1225kj
293kcal 15%
Fat
9g 12%
Saturates
2g 10%
Sugars
15g 17%
Salt
0.6g 10%

of the reference intake
Carbohydrate 41.5g Protein 11.1g Fibre 11.4g

Method

Drizzle 1 tbsp olive oil into a large, wide, shallow pan on a high heat. Add the onion and sweet potato and cook for 5 mins, then stir in the curry paste and cook for 10 mins, scraping up any sticky bits from the base of the pan.
Add the chickpeas, juice and all, and mash a few with a fork. Scrunch in the tomatoes and add 1 tin’s worth of water. Bring to the boil, then turn the heat down and simmer for 15 mins until thickened.
Push the curry to one side of the pan. Add the spring greens, then cover and simmer for 5 mins until wilted.
Stir half the greens through the curry, then divide the curry and remaining greens between warm plates and serve with rice or warm naans, a dollop of yogurt and mango chutney, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes