This easy Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry is a hearty, nutritious dish packed with creamy chickpeas, tender sweet potatoes, and vibrant spinach. Quick to make and full of flavor, it’s the perfect weeknight meal that you can adapt with any veggies or spices you have on hand.
Ingredients Needed
- 160g (5.6 oz) frozen leaf spinach
- ½ a mug of basmati rice (150g / 5.3 oz)
- 1 onion
- 4cm (1.6 in) piece of ginger
- 2 cloves of garlic
- 2 tablespoons tomato purée (or tomato paste)
- 1 heaped teaspoon curry powder
- Vegetable oil
- 1 green chilli
- 1 small sweet potato (200g / 7 oz)
- 1 x 400g (14 oz) tin of chickpeas
- 2 tablespoons natural yoghurt
How To Make Vegetarian Sweet Potato & Chickpea Curry
- Prepare the rice: Place the rice in a 2-litre (8.5-cup) microwave-proof dish or bowl with 1 mug (300ml / 10 fl oz) of water and a pinch of sea salt. Cover with a lid or side plate. Cook in the microwave on medium (400-500W) for 8–10 minutes, depending on the strength of your microwave. Once cooked, leave it to steam with the lid on.
- Grate the aromatics: Peel the onion, ginger, and garlic. Grate the onion and ginger coarsely, and the garlic finely into a microwave-proof dish.
- Cook the base: Add the tomato purée (or paste), curry powder, a pinch of sea salt, and 1 tablespoon of vegetable oil to the dish. Stir everything together. Prick the green chilli and sweet potato with a sharp knife, then add them to the dish and cover. Set the microwave to high (800W) and cook for 10 minutes.
- Add chickpeas and spinach: Carefully remove the dish from the microwave. Uncover, remove the sweet potato, slice it into 3cm (1.2 in) chunks, and stir it back into the dish. Add the chickpeas (with juice) and defrosted spinach. Stir everything together and cook for another 10 minutes on high (800W).
- Final touches: Carefully remove the dish, uncover, and stir everything, breaking up the spinach with your spoon. Taste (carefully, as it will be hot) and season with salt and pepper to taste. Stir in the yoghurt.
- Serve: Slice the chilli finely, stir it back into the curry for extra heat, and serve the curry with the steamed rice.
Recipe Tips
- Defrost spinach well: Make sure it is fully defrosted before adding it to the curry, so it blends easily with the other ingredients.
- Cut sweet potato evenly: When slicing the sweet potato, aim for uniform 3cm chunks to ensure they cook evenly.
- Taste before serving: Always taste the curry before serving and adjust the seasoning with salt, pepper, or extra curry powder if needed.
- Cook rice properly: Ensure the rice is covered while steaming to keep it soft and fluffy. If you don’t have basmati, you can use any long-grain rice.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Let the curry cool completely, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
- Reheat: Transfer the curry to a pan over medium heat, stirring occasionally, for about 5-7 minutes, or until it’s hot throughout. Add a splash of water or stock if needed to loosen the curry.
Nutrition Facts
Serving Size: 1 serving (approximately 1 bowl)
- Calories: 441
- Total Fat: 11.6g
- Saturated Fat: 1.7g
- Total Carbohydrate: 68.1g
- Dietary Fiber: 16g
- Sugars: 22.1g
- Protein: 18.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Mushroom Curry
- Jamie Oliver Vegetarian Curry
- Jamie Oliver Vegetarian Chilli Con Carne
- Jamie Oliver Vegetarian Moussaka Recipe
Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry
Description
This easy Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry is a hearty, nutritious dish packed with creamy chickpeas, tender sweet potatoes, and vibrant spinach. Quick to make and full of flavor, it’s the perfect weeknight meal that you can adapt with any veggies or spices you have on hand.
Ingredients
Instructions
- Prepare the rice: Place the rice in a 2-litre (8.5-cup) microwave-proof dish or bowl with 1 mug (300ml / 10 fl oz) of water and a pinch of sea salt. Cover with a lid or side plate. Cook in the microwave on medium (400-500W) for 8–10 minutes, depending on the strength of your microwave. Once cooked, leave it to steam with the lid on.
- Grate the aromatics: Peel the onion, ginger, and garlic. Grate the onion and ginger coarsely, and the garlic finely into a microwave-proof dish.
- Cook the base: Add the tomato purée (or paste), curry powder, a pinch of sea salt, and 1 tablespoon of vegetable oil to the dish. Stir everything together. Prick the green chilli and sweet potato with a sharp knife, then add them to the dish and cover. Set the microwave to high (800W) and cook for 10 minutes.
- Add chickpeas and spinach: Carefully remove the dish from the microwave. Uncover, remove the sweet potato, slice it into 3cm (1.2 in) chunks, and stir it back into the dish. Add the chickpeas (with juice) and defrosted spinach. Stir everything together and cook for another 10 minutes on high (800W).
- Final touches: Carefully remove the dish, uncover, and stir everything, breaking up the spinach with your spoon. Taste (carefully, as it will be hot) and season with salt and pepper to taste. Stir in the yoghurt.
- Serve: Slice the chilli finely, stir it back into the curry for extra heat, and serve the curry with the steamed rice.
Notes
- Defrost spinach well: Make sure it is fully defrosted before adding it to the curry, so it blends easily with the other ingredients.
- Cut sweet potato evenly: When slicing the sweet potato, aim for uniform 3cm chunks to ensure they cook evenly.
- Taste before serving: Always taste the curry before serving and adjust the seasoning with salt, pepper, or extra curry powder if needed.
- Cook rice properly: Ensure the rice is covered while steaming to keep it soft and fluffy. If you don’t have basmati, you can use any long-grain rice.
Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry