HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChickpea, Sweet Potato & Spinach Curry
Chickpea, Sweet Potato & Spinach Curry

Chickpea, Sweet Potato & Spinach Curry

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This fresh, fragrant curry gets its flavour from the delicious Chennai curry paste that will transform its simple ingredients into something much greater than the sum of their parts. Plus, it’s jam packed full of veggies and sitting on a bed of brown rice, so you know it’s good for you. Dig in, guilt free!


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Preparation Time60 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

1 tub

Chennai curry paste

200 g

sweet potato

1 tin

diced tomatoes

1 tin


(May be present Gluten, Lupin, Soy)

½ bag

baby spinach leaves

1 packet

brown rice

1 bunch


Not included in your delivery

1 tbs

olive oil

½ cup

warm water

3 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2750 kJ
Fat12 g
of which saturates1.4 g
Carbohydrate108 g
of which sugars23.8 g
Dietary Fibre0 g
Protein20 g
Cholesterol0 mg
Sodium603 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely chop the brown onion, and peel and cut the sweet potato into 1 cm cubes. Drain and rinse the chickpeas, wash the baby spinach, and rinse the brown rice well. Lastly, pick the coriander leaves.


Heat the olive oil in a medium saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Chennai curry paste and a splash of water and cook for 1 minute or until fragrant. Add the sweet potato and cook to coat well in the curry paste. Add the diced tomatoes, chickpeas and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for 20 minutes or until the sweet potato is tender. Remove the lid and cook for a further 10 minutes. Stir through the baby spinach and simmer until wilted. Season to taste with salt and pepper.


Meanwhile, place the brown rice and water in the second medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft. Drain.


To serve, divide the rice and curry between bowls and top with coriander leaves.