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Maggi
Maggi
  • Search
  • Recipes
  • Blog
  • Flavour-Packed Sauces
  • Instant Noodles
  • Herb and Spice Mixes
  • Winiary
  • About Us
  • Join Maggi Cooking Club
  • Products
  • Eat Well With Maggi
  • FAQs
  • About Us
  • Maggi Food College
  • Simply Good Farming
  • Our recipe towards a better future
Sweet Potato Curry
Global Main course

Sweet Potato Curry

(4)
50Min
Easy
Buy Now

Ingredients

4 Serves

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  packet
Maggi Butter Chicken
400  g
Sweet Potato
200  g
Baby Spinach
160  g
Red pepper
140  g
Carrots
1  large
Onion
260  g
Uncooked Rice
100  g
Spring Onions
100  ml
Semi Skimmed Milk
400  g
Chickpeas
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Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Energy
554.1 kcal
Protein
17.64 g
Carbohydrate
104.91 g
Fibre
16.3 g
Fat
6.32 g
of which: saturates
1.94 g
Information per serving

Instructions

50 Minutes
  • Step 1

    20 Min
    Preheat oven to 180ºC (160ºC for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Add the diced sweet potato, diced red pepper, sliced carrot, diced onion and rinsed chickpeas with 100ml water to the bag. Add the seasoning from sachet into the bag. Reserve the spinach and milk to stir through the curry once the curry is cooked.
  • Step 2

    1 Min
    Close the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks.
  • Step 3

    45 Min
    Cook for 40-45 minutes. Remove from the oven, leave to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the dish is fully cooked through and piping hot.
  • Step 4

    20 Min
    20 minutes before the curry is ready, steam or boil the rice according to the pack instructions. Meanwhile slice the spring onion.
  • Step 5

    5 Min
    Serve the steamed rice with sliced spring onion with the Maggi Sweet Potato Curry.
Sweet Potato Curry

Step 1 of 5

Preheat oven to 180ºC (160ºC for fan oven), Gas Mark 4. Remove and unfold the cooking bag from top of the sachet, keep the red tie for later use. Add the diced sweet potato, diced red pepper, sliced carrot, diced onion and rinsed chickpeas with 100ml water to the bag. Add the seasoning from sachet into the bag. Reserve the spinach and milk to stir through the curry once the curry is cooked.

Sweet Potato Curry

Step 2 of 5

Close the bag at the end using the red tie. Mix together by gently massaging the seasoning into the ingredients. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks.

Sweet Potato Curry

Step 3 of 5

Cook for 40-45 minutes. Remove from the oven, leave to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the dish is fully cooked through and piping hot.

Sweet Potato Curry

Step 4 of 5

20 minutes before the curry is ready, steam or boil the rice according to the pack instructions. Meanwhile slice the spring onion.

Sweet Potato Curry

Step 5 of 5

Serve the steamed rice with sliced spring onion with the Maggi Sweet Potato Curry.

Recipe as PDF

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