Jamie Oliver Sweet Potato And Chickpea Curry

This delicious Jamie Oliver Sweet Potato and Chickpea Curry is a quick and simple dish packed with vibrant flavors. It’s the perfect healthy meal that’s both creamy and satisfying, with the option to adjust the heat to your liking. Made with common ingredients like sweet potatoes, chickpeas, and spinach, it’s a flexible, flavorful option for any day of the week!

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🧡 Why You’ll Love This Sweet Potato And Chickpea Curry Recipe:

Fast and Easy: This recipe is great when you’re busy. It cooks quickly in the microwave, saving you time.
Healthy: Sweet potatoes and spinach make this meal very healthy. They give you lots of vitamins and fiber.
Flexible: You can change this recipe to fit what you need. Add more spices if you like it hot, or use dairy-free yogurt to make it vegan.
Comforting Meal: This curry is creamy and has nice spices. It’s perfect for chilly days or when you want something filling.

🍠 Jamie Oliver Sweet Potato And Chickpea Curry Ingredients:

1 cup (160 g) frozen leaf spinach
½ cup (150 g) basmati rice
1 onion
1.5 inches (4 cm) piece of ginger
2 cloves of garlic
2 tablespoons tomato purée
1 heaped tablespoon curry powder
1 tablespoon vegetable oil
1 green chilli
1 small sweet potato (about 1 cup chopped, 200 g)
1 can (400 g) chickpeas, with juice
2 tablespoons natural yogurt
Sea salt and black pepper, to taste

🥘 How To Make Jamie Oliver Sweet Potato And Chickpea Curry

Start with the Spinach: Take the frozen leaf spinach out of the freezer and place it on a plate to start defrosting.
Cook the Rice: Next, place the rice in a 2-litre microwave-proof dish or bowl. Add 1 mug of water (300 ml) and a pinch of sea salt. Cover the bowl with a lid or a side plate. Cook in the microwave on medium heat (400-500W) for 8 to 10 minutes. After that, leave it to steam with the lid still on.
Prepare the Aromatics: Meanwhile, peel the onion, ginger, and garlic. Place a box grater in another microwave-proof dish and grate the onion and ginger on the coarse side, followed by the garlic on the fine side.
Mix the Curry Base: Add the tomato purée, curry powder, another pinch of sea salt, and vegetable oil to the grated aromatics. Stir everything together.
Add the Vegetables: Then, prick the green chili and sweet potato with a sharp knife. Add both to the dish and cover with a plate or lid. Set the microwave to high (800W) and cook for 10 minutes.
Combine the Main Ingredients: Carefully remove the dish from the microwave and uncover it. Using tongs, take out the sweet potato, cut it into 3 cm chunks, and stir it back into the bowl. Next, add the chickpeas (with their juice) and the defrosted spinach. Stir together, then cover and cook in the microwave on high heat (800W) for another 10 minutes.
Final Seasoning and Yogurt: After this, carefully remove the dish from the microwave, uncover it, and stir everything together, breaking up the spinach with your spoon. Carefully taste (it will be hot) and season to perfection with salt and black pepper. Stir in the yogurt.
Adjust the Heat: Remove the chili to your board, finely slice it, and stir back into the curry for added heat, as you like.
Serve the Dish: Finally, fork up the rice to serve. This delicious curry pairs well with naan bread or additional rice on the side.

💭 Recipe Tips:

Prepare Spinach: Make sure to thaw the spinach completely before you use it in the curry. This helps it cook better and mix well with other flavors.
Watch the Rice: When cooking the rice in the microwave, use a clear lid so you can see it without opening it. This helps keep all the steam inside.
Cut Evenly: Chop the sweet potato into pieces that are all the same size. This makes sure they cook at the same rate and feel nice to eat.
Check Your Microwave: Know how powerful your microwave is. You might need to cook the food for more or less time if your microwave is stronger or weaker than 800W.

🍚 What To Serve With Sweet Potato And Chickpea Curry?

This tasty Sweet Potato and Chickpea Curry pairs well with naan bread, cucumber raita, steamed broccoli, and roasted cauliflower. It can also be served alongside mango chutney, pickled onions, basmati rice, and a simple green salad for a full and delicious meal.

🎚 How To Store Leftovers Sweet Potato And Chickpea Curry?

Refrigerate: Store the curry in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze the curry in a sealed container for up to 2 months. Thaw it in the refrigerator overnight before reheating.

🥵 How To Reheat Leftovers Sweet Potato And Chickpea Curry?

In the Oven: Preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for about 10-15 minutes or until hot.
In the Microwave: Put the curry in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through to heat evenly.
On the Stove: Reheat the curry in a saucepan over medium heat, stirring occasionally, until it is hot, about 5-10 minutes.

FAQ’S

Can I Use Fresh Leaves Instead Of Frozen Ones?

Yes, you can use fresh leaves. Just chop about 200 grams and add them to the dish like you would with frozen ones.

What Else Can I Use Instead Of Basmati Rice?

You can use jasmine rice or long grain rice instead. Quinoa or couscous are also good options if you want something different.

Can I Make This Curry more spicy?

Absolutely! To make the curry spicier, you can add more green chili or include a teaspoon of chili powder when you add the curry powder.

Can I Prepare This Curry Ahead Of Time?

Yes, you can prepare this curry ahead of time. It keeps well in the fridge for up to 3 days and actually tastes better the next day as the flavors have more time to meld together.