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Fresh pre-cut ingredients
20 minutes

Creamy Tandoori-Spiced Sweet Potato Curry

with String Beans & Basmati Rice

Cooking time

20 minutes




700 /serving

Emphasis on the creamy! Many of us know tandoori as a marinated chicken preparation cooked in a special tandoor oven. This saucy concoction takes inspiration from those brick-red spices (paprika, Kashmiri chili powder and turmeric colour the proceedings) and applies them to morsels of sweet potatoes and string beans. With vinegar for edge, tomatoes for acidity and cream for, well, creaminess, this curry brings a fan favourite to a new level.

We will send you:

  • 200g Trimmed beans
  • 100g Mirepoix
  • 1 Bunch of garlic chives
  • 300g Diced sweet potatoes
  • 157g Basmati rice
  • 30ml Red wine vinegar
  • 400ml Tomatoes (canned)
  • 45ml Heavy cream
  • 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pot
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
12 g
970 mg
Total Carb
121 g
20 g
14 g
16 g
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Mise en place
Halve the string beans. Roughly chop the garlic chives.
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Start the curry
Meanwhile, in a large pot, heat a drizzle of oil on medium. Add the mirepoixsweet potatoes and S&P. Sauté, 4 to 5 min., until slightly softened. Add the spices and 1 tbsp butter (double for 4 portions). Cook, stirring constantly, 30 to 45 sec., until fragrant. Add the vinegar and cook, 1 to 2 min., until almost evaporated.
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Finish the curry
To the pot of curry, add the tomatoes, cream and string beans. Cook, stirring occasionally, 4 to 5 min., until the sauce has thickened and the vegetables are tender. Add 1 tbsp butter (double for 4 portions) and S&P; stir well.
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Finish & serve
To the pot of rice, add ½ the garlic chives and S&P; stir well. Divide the rice between your bowls. Top with the curry. Garnish with the remaining garlic chives. Bon appétit!