Quick Veggie Curry
Quick Veggie Curry

Quick Veggie Curry

Now the weather's turning, we're looking forward to cooking warming dishes that make for easy, quick midweek mealtimes. This veggie curry – which makes the most of simple store cupboard ingredients – ticks all the boxes.

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Total Time
40 Minutes
Olive oil
250g of frozen chopped onion
400g of frozen sweet potato chunks
4 tbsp of tikka spice paste
1 x 400g tin of chickpeas
1 x 400g tin of quality plum tomatoes
1 x 300g bag of sliced spring greens
4 tbsp of natural yoghurt or non-dairy alternative, to serve
Cooked rice or naan, to serve
Mango chutney, to serve (optional)
Step 1

Drizzle one tablespoon of olive oil into a large wide shallow pan on a high heat. Add the onion and sweet potato and cook for 5 minutes, then stir in the curry paste and cook for 10 minutes, scraping up any sticky bits from the base of the pan.

Step 2

Add the chickpeas, juice and all, and mash a few with a fork. Scrunch in the tomatoes and add one tin’s worth of water. Bring to the boil, then turn the heat down and simmer for 15 minutes, until thickened.

Step 3

Push the curry to one side of the pan. Add the sliced spring greens, then cover and simmer for 5 minutes, until wilted.

Step 4

Stir half the greens through the curry, then divide the curry and greens between warm plates and serve with rice or warm naans, a dollop of yoghurt and mango chutney, if you like.

Recipe courtesy of Jamie Oliver in collaboration with Tesco & WWF. Jamie Oliver recipes launch Tesco new Better Baskets initiative. ©2022 Jamie Oliver Enterprises Ltd.

Photography; Richard Clatworthy.

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