Jamie’s healthy curry recipe can be prepared in just 35 minutes (Image: Getty)
It’s a common myth that eating is dull and monotonous – yet in reality, it’s anything but.
For those looking to nail the balance and achieve their five-a-day target, there are plenty of delicious and straightforward that can really enhance your diet.
One of these is sweet potato and chickpea curry, featuring not one but five portions of or pulses.
This combines fresh veggies, wholesome legumes, alongside trusty frozen and pantry items to conjure up a tasty curry in a swift 35 minutes.
Even better, this meal can be conveniently in your microwave, often a speedier and more eco-friendly approach to meal preparation.
Jamie Oliver is known for his quick, easy and family-friendly recipes (Image: Getty)
Posting on his , Jamie said: “Packed with flavour and lots of lovely veg, this delicious curry couldn’t be easier to rustle up. What’s more, each portion contains all five of your 5-a-day, so I’m really proud of this one. Curry night will never be the same again!”
This particular makes enough for two people, coming in at 441 calories per serving.
Here’s how you can make it at home, as reported by the .
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Jamie Oliver’s sweet potato and chickpea curry
Ingredients
- 160 g frozen leaf spinach
- ½ a mug of basmati rice (150g)
- One onion
- 4cm piece of ginger
- Two cloves of garlic
- Two tablespoons tomato purée
- One heaped tablespoon curry powder
- Vegetable oil
- One green chilli
- One small sweet potato (200g)
- One x 400g tin of chickpeas
- Two tablespoons natural yoghurt
Method
Take the spinach out of the freezer and defrost it on a plate. Place the rice in a microwave-proof dish or bowl with one mug of water (300ml) and a pinch of sea salt and cover the bowl with a lid.
Microwave on a medium heat (400-500W) for eight to 10 minutes then remove and leave to steam with the lid on.
The curry pairs perfectly with rice or naan bread (Image: Getty)
Peel the onion, ginger and garlic, then place a box grater in a microwave-proof dish. Grate the onion and ginger on the coarse side, followed by the garlic on the fine side.
Add the tomato purée to the dish, along with the curry powder, a pinch of sea salt and one tablespoon of vegetable oil, and mix.
Prick the green chilli and sweet potato with a sharp knife, then add both to the dish and cover with a plate or lid. Set the microwave to high (800W) and cook for 10 minutes.
Take the dish out of the microwave and uncover. Using tongs, remove the sweet potato, put on your board and slice into 3cm chunks, then add back into the bowl.
Add the tin of chickpeas as well as the frozen spinach, stir together, then cover and cook in the microwave on a high heat (800W) for another 10 minutes.
Carefully lift the dish out of the microwave, uncover and stir everything together, breaking up the spinach with your spoon. Taste it and season with salt and black pepper before stirring in the yoghurt.
Slice up the chilli and add it back into the curry for some extra heat, and serve with rice.