Jamie Oliver's Quick Veggie Curry
Quick to make but you'll want to savor every bite of this veggie curry.
Servings 4
Ingredients
- Olive Oil
- 250 g frozen chopped onion
- 400 g frozen sweet potato chunks
- 4 tbsp tikka spice paste
- 1 can (400 g) chickpeas
- 1 can (400 g quality plum tomatoes
- 1 300g bag sliced spring greens
To serve
- 4 tbsp dairy-free yogurt
- rice or naan
- mango chutney
Instructions
- 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.
- 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.
- Push the curry to one side of the pan. Add the sliced spring greens, then cover and simmer for 5 minutes, until wilted.
- 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.