This tasty curry is super affordable and uses just a few store-cupboard staples with some fresh ingredients.

Serves 4


2 tsp olive oil 1 brown onion, chopped 200g sweet potato, peeled and cut into cubes 500g chicken mince 70g tikka curry paste 1 x (400g) tin tomatoes, chopped 125ml chicken stock 80g Tuscan kale 400g basmati rice, cooked 2 tbsp double cream Coriander leaves, chopped, to serve


Bring a large non-stick skillet to medium-high heat. Add olive oil, onion and sweet potato. Cook for 6 minutes. Add the chicken mince and cook for an additional 5 minutes, or until the chicken is cooked. Mix curry paste thoroughly. Add tomatoes and stock and bring to a boil. Once boiling reduce the heat to medium and partially cover. Allow the curry to simmer for 15 minutes. With 5 minutes remaining, stir through the kale. With 1 minute remaining, stir through the cream, and then remove from heat. Divide rice into 4 bowls, top with curry and sprinkle with coriander.

Nutritional Information

Calories 613 k/cal Protein 36g Carbs 79g Fats 17g Fibre 5g
July 06, 2021