- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Sweet potato & chickpea curry
Spinach & fluffy microwave rice
- Vegetarianv
- Gluten-freegf
Spinach & fluffy microwave rice
- Vegetarianv
- Gluten-freegf
“I’m bigging up the humble microwave here, which is one of the cheapest ways to cook, energy-wise. Packed with flavour and lots of lovely veg, this delicious curry couldn’t be easier to rustle up. What’s more, each portion contains all five of your 5-a-day, so I’m really proud of this one. Curry night will never be the same again! ”
Serves 2
Cooks In35 minutes
DifficultyNot too tricky
Curry
Nutrition per serving
-
Calories 441 22%
-
Fat 11.6g 17%
-
Saturates 1.7g 9%
-
Sugars 22.1g 25%
-
Salt 1.1g 18%
-
Protein 18.3g 37%
-
Carbs 68.1g 26%
-
Fibre 16g -
Of an adult's reference intake
Recipe From
£1 Wonders
By Jamie Oliver
Tap For Method
Ingredients
- 160 g frozen leaf spinach
- ½ a mug of basmati rice (150g)
- 1 onion
- 4 cm piece of ginger
- 2 cloves of garlic
- 2 tablespoons tomato purée
- 1 heaped tablespoon curry powder
- vegetable oil
- 1 green chilli
- 1 small sweet potato (200g)
- 1 x 400g tin of chickpeas
- 2 tablespoons natural yoghurt
Tap For Method
£1 or less per portion recipes were calculated using costs from an average of four UK supermarkets in September 2022. FIND OUT MORE
Buy ingredients online (below) is brought to you by Whisk.com
Recipe From
£1 Wonders
By Jamie Oliver
Tap For Ingredients
Method
- Take the spinach out of the freezer and place on a plate to start defrosting.
- Place the rice in a 2-litre microwave-proof dish or bowl with 1 mug of water (300ml) and a pinch of sea salt and cover the bowl with a lid or a side plate. Cook in the microwave on a medium heat (400-500W) for 8 to 10 minutes (depending on the strength of your microwave), then remove and leave to steam with the lid on.
- Meanwhile, peel the onion, ginger and garlic. Place a box grater in a microwave-proof dish and grate the onion and ginger on the coarse side, followed by the garlic on the fine side.
- Add the tomato purée to the dish, along with the curry powder, a pinch of sea salt and 1 tablespoon of vegetable oil, and stir everything together. Prick the green chilli and sweet potato with a sharp knife, then add both to the dish and cover with a plate or lid. Set the microwave to high (800W) and cook for 10 minutes.
- Carefully lift the dish out of the microwave and uncover. Using tongs, remove the sweet potato, place on your board and slice into 3cm chunks, then stir back into the bowl. Add the chickpeas (juice and all), along with the frozen spinach, stir together, then cover and cook in the microwave on a high heat (800W) for another 10 minutes.
- Carefully lift the dish out of the microwave, uncover and stir everything together, breaking up the spinach with your spoon. Carefully taste (it will be hot), season to perfection with salt and black pepper, then stir in the yoghurt.
- Remove the chilli to your board, finely slice and stir back into the curry for added heat, to your taste, then fork up the rice, to serve.
Related recipes
50/50 Bolognese
Speedy sponge puddings
Scruffy veg lasagne
Related features
Budget-friendly curry recipes
10 sun-filled Spanish recipe ideas
Our favourite summer vegetarian recipes
Recipe From
£1 Wonders
By Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited