Global Main course

Sweet Potato Curry

Name: Sweet Potato Curry
Prep time: PM21.00T
Cook time: PM65.00T
Total time: PM50.00T
Cuisine: Indian, Global

(4)

50Min

Easy

Ingredients

4 Serves

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

Copy

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

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.

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.

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.

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.

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.

Step 5 of 5

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

Recipe as PDF

With pictures

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Instructions

Step 1

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Step 3

Step 4

Step 5

Step 1 of 5

Step 2 of 5

Step 3 of 5

Step 4 of 5

Step 5 of 5

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Recipe as PDF

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