Sweet Potato & Spinach Curry
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Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry

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

High Fiber
Nut Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount


red onion

1 tub

Chennai Curry Paste

200 g

sweet potato

1 tin

diced tomatoes

1 tin


(May be present: Wheat, Gluten. )

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 Values

per serving
Energy (kJ)0 kJ
Calories2840 kcal
Fat13 g
of which saturates1.5 g
Carbohydrate108 g
of which sugars20.2 g
Dietary Fibre0 g
Protein22.2 g
Cholesterol0 mg
Sodium594 mg
The average adult daily energy intake is 8700 kJ


Chopping board



To prepare the ingredients, finely chop the red onion, and peel and cut the sweet potato into 1 cm cubes. Drain and rinse the chickpeas, rinse the brown rice well, and pick the coriander leaves.

Add the curry paste

Heat the olive oil in a medium saucepan. Add the red 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 5-10 minutes, or until the curry has reduced slightly. Stir through the baby spinach leaves and simmer for 1 minute, or 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.