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Reserve Collection Timeat SUPA IGA Meadowbank

SUPA IGA Meadowbank

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SUPA IGA Meadowbank
7-11a Bay Drive
Meadowbank, NSW 2114
02 9808 3715
Mon-Fri: 7am–9pm; Sat-Sun: 8am–8pm
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Reserve Collection Timeat SUPA IGA Meadowbank

SUPA IGA Meadowbank

You've selected Click & Collect
SUPA IGA Meadowbank
7-11a Bay Drive
Meadowbank, NSW 2114
02 9808 3715
Mon-Fri: 7am–9pm; Sat-Sun: 8am–8pm
Sweet-Potato-Chickpea-Curry.jpg
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Sweet Potato & Chickpea Curry
Who says exotic can’t be easy? This is a vitamin-rich creamy curry that can be pulled together quickly for a mid-week meal. Refreshed with a kick of lime, and texture is added with a topping of roasted peanuts. Enjoy!
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Recipe - SUPA IGA Meadowbank
Sweet-Potato-Chickpea-Curry-Post-Tile-768x554.jpg
Sweet Potato & Chickpea Curry
Prep Time20 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 tbsp olive oil
2 shallots, thinly sliced
2 garlic cloves, grated
1 thumb-sized piece ginger, grated
3 tbsp Thai red curry paste
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can ‘lite’ coconut milk
200g bag baby spinach
200 ml vegetable stock
1 lime, juiced
2 handfuls fresh coriander, chopped
Salt
Pepper
Cooked Basmati rice (or other low GI rice), to serve
Dry roasted peanuts, to serve
Directions
  1. Melt 1 tbsp coconut oil in a saucepan over a medium heat. Add the shallots and cook until they begin to soften.
  2. Add garlic and ginger. Cook for 1 min until fragrant.
  3. Stir in Thai red curry paste, peanut butter and sweet potato then add coconut milk and vegetable stock.
  4. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  5. Turn off the heat and stir through baby spinach and lime juice and season with salt and pepper.
  6. Serve over cooked rice, and sprinkle over a few dry roasted peanuts and fresh coriander.
20 minutes
Prep Time
20 minutes
Cook Time
4
Servings
null
Calories

Shop Ingredients

Makes 4 servings
1 tbsp olive oil
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Bertolli Olive Oil Classico, 750 Millilitre
$15.00$2.00/100ml
2 shallots, thinly sliced
Not Available
2 garlic cloves, grated
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Garlic Head 500g Pack, 1 Each
$3.99
1 thumb-sized piece ginger, grated
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Ginger Loose, 120 Gram
$7.20 avg/ea$59.99/kg
3 tbsp Thai red curry paste
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Valcom Authentic Thai Red Curry Paste, 210 Gram
$4.12$1.96/100g
1 tbsp smooth peanut butter
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Bega Smooth Peanut Butter, 375 Gram
$4.90$1.31/100g
500g sweet potato, peeled and cut into chunks
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Sweet Potatoes Gold Prepack 1kg, 1 Each
$3.99
400ml can ‘lite’ coconut milk
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TCC Coconut Milk Lite, 400 Millilitre
$1.65$0.41/100ml
200g bag baby spinach
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Community Co Baby Spinach, 280 Gram
$5.00$1.79/100g
200 ml vegetable stock
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Campbell's Real Vegetable Liquid Stock, 500 Millilitre
30% Off
$1.60 was $2.29$0.32/100ml
1 lime, juiced
Not Available
2 handfuls fresh coriander, chopped
Not Available
Salt
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Saxa Table Salt Picnic Pack, 125 Gram
Special
$1.85 was $2.00$1.48/100g
Pepper
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Saxa Pepper Black Picnic Pack, 50 Gram
Special
$3.46 was $3.81$6.92/100g
Cooked Basmati rice (or other low GI rice), to serve
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SunRice Basmati Aromatic Rice, 1 Kilogram
$4.60 was $4.70$4.60/kg
Dry roasted peanuts, to serve
Not Available

Directions

  1. Melt 1 tbsp coconut oil in a saucepan over a medium heat. Add the shallots and cook until they begin to soften.
  2. Add garlic and ginger. Cook for 1 min until fragrant.
  3. Stir in Thai red curry paste, peanut butter and sweet potato then add coconut milk and vegetable stock.
  4. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  5. Turn off the heat and stir through baby spinach and lime juice and season with salt and pepper.
  6. Serve over cooked rice, and sprinkle over a few dry roasted peanuts and fresh coriander.