Sweet Potato Curry
50 Min
Easy
Sweet potato, red pepper, carrot, onion, chickpeas and spinach in a mild and creamy curry sauce with steamed rice and spring onion.
Ingredients
4
Serves
ingredient_quantity
recipe ingredient
1
packet
Maggi Butter Chicken
400
g
Sweet Potato
200
g
Baby Spinach
160
g
Red pepper
140
g
Carrots
1
large
Onion
260
g
Uncooked Rice
100
g
Spring Onions
100
ml
Semi Skimmed Milk
400
g
Chickpeas
.
Nutrition Value
Carbohydrate
104.91 g
Energy
554.1 kcal
Fat
6.32 g
Fibre
16.3 g
Protein
17.64 g
of which: saturates
1.94 g
Sodium
168.62 mg
Information per serving
Instructions
50 Minutes
-
Step 1
20 MinPreheat oven to 180ºC (160ºC for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Add the diced sweet potato, diced red pepper, sliced carrot, diced onion and rinsed chickpeas with 100ml water to the bag. Add the seasoning from sachet into the bag. Reserve the spinach and milk to stir through the curry once the curry is cooked. -
Step 2
1 MinClose the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks. -
Step 3
45 MinCook for 40-45 minutes. Remove from the oven, leave to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the dish is fully cooked through and piping hot. -
Step 4
20 Min20 minutes before the curry is ready, steam or boil the rice according to the pack instructions. Meanwhile slice the spring onion. -
Step 5
5 MinServe the steamed rice with sliced spring onion with the Maggi Sweet Potato Curry.
