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Sweet Potato and Carrot Veggie Curry

Sweet Potato and Carrot Veggie Curry

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Why we we love sweet potatoes so much? Simple: they are among the most nutritious vegetables around! They are full of both vitamin A and C and deliver a whole host of other health benefits...they are also one of the tastiest veggies around! Winner!

Tags:Not Suitable for CoeliacsHealthySpicyVeggie

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


½ unit(s)

Sweet Potato

1 unit(s)

Green Beans

1 unit(s)

Kaffir Lime Leaf

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 cup(s)

Basmati Rice

1 unit(s)


1 tsp

Green Chilli

½ tbsp

Curry Powder

1 tbsp

Desiccated Coconut

1 pot(s)

Greek Style Natural Yoghurt

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2246.808 kJ
Energy (kcal)537 kcal
Fat4.0 g
of which saturates2.0 g
Carbohydrate118 g
of which sugars0.0 g
Protein15 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Bring 400ml water to the boil in a pot with ¼ tsp of salt. Peel and chop the carrots into slices roughly 1 cm wide. Peel and chop your sweet potato into approx. 2cm cubes. Cut the tops and bottoms from the beans (this is called ‘top and tailing’) and cut them in half.


Add the carrot and sweet potato to the boiling water with the kaffir lime leaves. Cook for 20 mins until the veggies are soft. In the last 5 mins of cooking add your beans.


Bring another pot of water to the boil - 350ml exactly, with the stock pot. Once boiling add your rice, turn your heat to low, cover and cook for 10 mins. Then take the pot off the heat and leave for another 10 mins. Tip: To make sure your rice is perfect don’t touch the lid until the 20 mins are up!


Peel and finely chop your onion into roughly 1cm pieces (½cm if you can manage it!). Finely chop your chilli. Tip: If you don’t like spice remember to remove the seeds first. Put your onion in a bowl with your chilli, curry powder, the desiccated coconut, 1 tbsp of oil, ¼ tsp of salt and a good grind of pepper and mix together to make your curry paste! Tip: If you have a blender or a pestle and mortar you can use this to make your paste, but if not don’t worry!


Once the vegetables are soft, add the curry paste to this pot, stir together and simmer for 5 more mins. Then turn the heat right down and add the yoghurt. Taste and add a little more salt and pepper if needed.


When the rice is cooked, fluff it up with a fork and serve with the curry on top!