Budget Friendly

SWEET POTATO & BEAN CURRY

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A warming vegetarian curry that stretches simple ingredients into six portions.

Clock Outline

PREP 12 MIN.

Cooking Pot Outline

COOK 30 MIN.

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SERVES 6

INGREDIENTS

  • 15 ml SPAR Canola Oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • Medium curry powder
  • 750g SPAR Freshline sweet potato, cubed
  • 1 x 400g can SPAR Diced Tomatoes
  • 2 x 400g cans SPAR Red Kidney Beans, drained
  • 250 ml water
  • 300 g SPAR Parboiled Long Grain Rice

CHEF’S TIP

Cut the sweet potato into even pieces so everything cooks at the same rate.

HOW TO MAKE IT

  1. Cook the rice according to the pack instructions.
  2. Heat the oil and soften the onion. Add garlic and curry powder and stir for 30 seconds.
  3. Add sweet potato, tomatoes and water. Cover and simmer for 18–20 minutes until almost tender.
  4. Stir in the kidney beans and simmer uncovered for 5 minutes. Season and serve with rice.

GOOD TO KNOW

  1. Freezer friendly? YES
  2. Leftovers? – Refrigerate for up to 3 days

PERFECT PAIRING

FRESHLY BAKED GARLIC BREAD

Perfect for mopping up every last bit of the creamy tomato sauce.

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