Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry

Rating
5.00rating out of 5

(1146 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Use within

5-6 days

Inspired by saag aloo, a popular curry house favourite, this wholesome spinach curry has deliciously satisfying sweet potato and a creamy coconut twist. Served with hot lemon and saffron basmati. (Gluten and dairy free, suitable for coeliacs).

Prep Time

30 min

Cuisine

Indian

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Onion
1 brown onion
FLECKED coconut cream 50g
50g solid coconut cream
garlic-clove
2 garlic cloves
Tomato
2 tomatoes
mild-curry-powder
1 tbsp curry powder
Lemon
1 lemon
Saffron-(pinch)
1 pinch of saffron
Spinach
150g baby leaf spinach
sweet-potato
300g sweet potatoes
basmati-rice
130g basmati rice
Vegetable-stock-cube
1 vegetable stock cube †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • brown onion
  • 50g solid coconut cream
  • garlic clove
  • tomato
  • curry powder
  • lemon
  • 1 pinch of saffron
  • baby leaf spinach
  • sweet potatoes
  • basmati rice
  • vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 491 kJ
117 kcal
2897 kJ
691 kcal
Fat
of which saturates
3.2 g
2.5 g
19.2 g
14.6 g
Carbohydrate
of which sugars
19.9 g
4.3 g
117.5 g
25.5 g
Fibre 0.5 g 3.1 g
Protein 2.6 g 15.3 g
Salt 0.16 g 0.95 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
brown onion
50g solid coconut cream
Coconut 100%
garlic clove
tomato
curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.
lemon
1 pinch of saffron
baby leaf spinach
sweet potatoes
basmati rice
vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1  Sweet Potato & Spinach Curry

Boil a kettle

Peel and finely slice the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium-low heat

Once hot, add the sliced onion with a big pinch of salt and cook for 10-12 min or until slightly softened

2  Sweet Potato & Spinach Curry

Add the basmati rice and 300ml [600ml] water to a pot with a lid and bring to the boil over a high heat

Cut a few slices of lemon

Once boiling, add the saffron and the lemon slices to the rice 

Reduce the heat to very low, cover and cook for 10-15 min or until the water is absorbed

Cut the remaining lemon into wedges

3  Sweet Potato & Spinach Curry

Meanwhile, chop the sweet potatoes (skins on) into bite-sized pieces

Peel and finely chop (or grate) the garlic

Once the onions have softened, add the sweet potato, chopped garlic and curry powder and cook for 5 min further

 

4  Sweet Potato & Spinach Curry

Meanwhile, chop the coconut cream roughly 

Add the coconut cream and vegetable stock cube[s] to a measuring jug with 300ml [600ml] boiled water and whisk to fully combine – this is your coconut stock 

Cut the tomatoes into wedges 

 

 

5  Sweet Potato & Spinach Curry

Add the coconut stock and tomato wedges to the sweet potato pan 

Increase the heat to medium-high, cover and cook for 10 min or until the sweet potato is fork- tender – this is your curry 

6  Sweet Potato & Spinach Curry

Add the baby spinach to the curry, cover and cook for a final 2 min, or until the spinach has wilted and the curry has reduced to a curry-like consistency

 

 

7  Sweet Potato & Spinach Curry

Fluff the rice with a fork and add a few squeezes of the remaining lemon through and season generously with salt and pepper  this is your lemon saffron rice

 

 

8

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Serve the sweet potato and spinach curry over the lemon saffron rice with any remaining lemon wedges to the side 

Enjoy!

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