Sweet Potato Pasanda Spiced Curry
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Sweet Potato Pasanda Spiced Curry

with Cumin Rice and Flaked Almonds

Fragrant and gently spiced, Pasanda style seasoning is the perfect match for any rich and creamy curry. Made with spices common in Indian cuisine, this spice mix contains ingredients such as ground cumin, turmeric, cardamom and crushed black pepper.


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 war 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
Cooking time20 minutes


serving amount

2 unit(s)

Sweet Potato

150 grams

Basmati Rice

1 sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Pasanda Style Seasoning

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

120 grams


40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4182 kJ
Energy (kcal)1000 kcal
Fat40 g
of which saturates21.4 g
Carbohydrate145.3 g
of which sugars36.1 g
Protein20.5 g
Salt2.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Saucepan



Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).

Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.


Pop a deep saucepan (with a tight-fitting lid) on medium heat with the butter (see pantry for amount). When melted, stir in the rice and cumin seeds until coated, 1 min.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, peel and grate the garlic (or use a garlic press).

When the sweet potato has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Add the garlic, tomato puree and pasanda style seasoning (add less if you'd prefer things milder). Cook for 1 min.


Stir in the veg stock paste, creme fraiche, and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

Once reduced, stir through the roasted sweet potato and peas. Simmer until piping hot, 1-2 mins.


Stir the mango chutney through the sauce.

Taste, and season with salt and pepper if needed.

Add a splash of water if it's a little too thick.


Fluff up the rice with a fork and share between your bowls. Top with the sweet potato curry.

Sprinkle over the flaked almonds to finish.