Sweet Potato & Spinach Curry With Lemony Rice

Sweet Potato & Spinach Curry With Lemony Rice

Rating
4.5rating out of 5

(2853 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 plant-based curry has deliciously satisfying sweet potato and a creamy coconut twist. Serve with fragrant basmati made extra special with lemon and saffron, the world’s most precious spice. (Gluten and dairy-free, suitable for coeliacs.)

Prep Time

30 min

Cuisine

Indian

Use within

5-6 days

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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
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
sweet-potato
400g sweet potatoes
basmati-rice
130g basmati rice
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 50g solid coconut cream
  • 1 garlic clove
  • 1 tomato
  • 1 tbsp curry powder
  • 1 lemon
  • 1 pinch of saffron
  • 150g baby leaf spinach
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 400g Sweet potato
  • 130g basmati rice
Typical Values per 100g per serving
Energy 510 kJ
121 kcal
2909 kJ
689 kcal
Fat
of which saturates
3.6 g
2.7 g
20.3 g
15.7 g
Carbohydrate
of which sugars
20 g
4.2 g
113.9 g
23.9 g
Fibre 0.7 g 4.2 g
Protein 2.6 g 14.8 g
Salt 0.55 g 3.11 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 brown onion
50g solid coconut cream
coconut 100%
1 garlic clove
1 tomato
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
1 lemon
1 pinch of saffron
saffron
150g baby leaf spinach
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.
400g Sweet potato
130g basmati rice
basmati rice
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 potato[es] (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 chopped coconut cream and Knorr 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

Wash and pat the baby leaf spinach dry

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 – this is your sweet potato & spinach curry

 

 

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 & spinach curry over the lemon saffron rice with any remaining lemon wedges to the side 

Enjoy!

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