Jamie Oliver’s veggie curry is quick to make but you’ll want to savor every bite of this filling and flavorful veggie curry.
From Tesco Good Food Ambassador, Jamie Oliver, this simple curry recipe uses seasonal vegetables in collaboration with WWF and Tesco, as part of the supermarket’s new Better Baskets initiative.
The Quick Veggie Curry features chickpeas as the star of the show which Oliver says are an inexpensive, plant-based protein that is satisfying for vegetarians and meat-eaters alike. Oliver says you can swap in whatever vegetables you have in the fridge or whatever is in season. And, he says, the recipe is full of flavor, “so will hopefully provide inspiration for the whole family.”
The Better Baskets campaign is focused on fiber-rich, plant-based foods and those that come in reusable, reduced, or recyclable packaging. In partnership with WWF, Tesco is also working to halve the environmental impact of shopping baskets by tackling food and packaging waste.
“Eating more plant based meals, even for a few days each week, can significantly reduce the environmental impact of your diet, so we’re pleased to see that Tesco is making this easier – and more affordable – with Better Baskets,” Joanna Trewern, sustainable diets manager at WWF, said. The collaboration with Jamie Oliver helps bring this to life for shoppers with newly created recipes that are delicious, simple, and healthy.”
Jamie Oliver’s Quick Veggie Curry
Quick to make but you'll want to savor every bite of this veggie curry.
- 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
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.