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Sweet Potato & Spinach Curry With Lemony Rice

Sweet Potato & Spinach Curry With Lemony Rice

Rating
4.5rating out of 5

(4751 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Inspired by the curry house favourite, saag aloo, this plant-based twist has a rich, creamy coconut sauce and is served with fragrant basmati rice infused with lemon and saffron, the world’s rarest spice.

Prep Time

30 min

Cuisine

Indian

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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!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Onion
1 brown onion
Tomato
2 tomatoes
Saffron-(pinch)
1 pinch of saffron
garlic-clove
2 garlic cloves
Spinach
150g baby leaf spinach
mild-curry-powder
1 tbsp curry powder
basmati-rice
130g basmati rice
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
sweet-potato
2 medium sweet potatoes
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 1 tomato
  • 1 pinch of saffron
  • 1 garlic clove
  • 150g baby leaf spinach
  • 1 tbsp curry powder
  • 130g basmati rice
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 medium sweet potato
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 681 kJ
162 kcal
2814 kJ
670 kcal
Fat
of which saturates
5 g
4.2 g
20.5 g
17.3 g
Carbohydrate
of which sugars
26.7 g
5 g
110.5 g
20.8 g
Fibre 3.3 g 13.6 g
Protein 3.3 g 13.7 g
Salt 0.73 g 3 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
1 lemon
lemon
1 brown onion
brown onion
1 tomato
tomato
1 pinch of saffron
saffron (100%)
1 garlic clove
garlic
150g baby leaf spinach
spinach
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
130g basmati rice
basmati rice
1 Knorr 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 (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 medium sweet potato
sweet potato
50g solid coconut cream
coconut 100%
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] cold 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 and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Cut the remaining lemon into wedges

3  Sweet Potato & Spinach Curry

While the rice is cooking, chop the sweet potatoes (skins on) into rough bite-sized pieces

Peel and finely chop (or grate) the garlic

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

4  Sweet Potato & Spinach Curry

Meanwhile, chop the coconut cream roughly

Dissolve the chopped coconut cream and Knorr vegetable stock cube[s] in 300ml [600ml] boiled water – this is your coconut stock

Cut the tomatoes into wedges

5  Sweet Potato & Spinach Curry

Add the coconut stock and tomato wedges to the pan

Increase the heat to medium-high and cook, covered, for 10 min or until the sweet potato is fork-tender

6  Sweet Potato & Spinach Curry

Wash and pat the spinach dry with kitchen paper

Add the spinach to the curry and cook, covered, for a final 2 min, or until the spinach has wilted – this is your sweet potato & spinach curry

7  Sweet Potato & Spinach Curry

Fluff the cooked rice with a fork and add a few squeezes of the remaining lemon, season generously with salt and pepper – this is your lemony rice

8

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Serve the sweet potato & spinach curry over the lemony rice with any remaining lemon wedges to the side

Enjoy!

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