Description

A fragrant sweet potato curry made with tender Eat Curious Pieces, simmered in a rich coconut and tomato sauce with warming spices. Naturally high in fibre and lower in fat, it offers a nourishing, meat-free option with a reduced carbon impact. Packed with flavour and vibrant in colour, this curry is ideal for school menus!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Pieces using 1 part Pieces: 3 parts cold water (or stock): For this recipe, add 150g Eat Curious Dehydrated Pieces to a gastronorm tray or food-grade container. Add 450ml water and stir well to fully submerge. We recommend rehydrating in stock to help colour the pieces. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Heat oil. Sauté onions, garlic, and ginger for 5 minutes. Add in Eat Curious Pieces and all spices, cook for 2 minutes.
Add sweet potatoes, tomatoes, and coconut milk. Simmer for 20 minutes until sweet potatoes are tender. Stir in spinach and cook for 8 minutes.
Serve with fluffy rice or another carbohydrate of choice.