Description

A hearty sweet potato curry made with tender chicken and Eat Curious Pieces, simmered in a rich coconut and tomato sauce with warming spices. By replacing some of the chicken with Eat Curious Pieces, the dish is higher in fibre and lower in fat, while also reducing carbon impact. This is a nourishing, flavourful dish, perfect 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 60g Eat Curious Dehydrated Pieces to a gastronorm tray or food-grade container. Add 180ml water and stir well to fully submerge. We recommend rehydrating in stock to help colour the pieces to ensure a more seamless blend when using in dishes with chicken. 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
Heat oil. Sauté onions, garlic, and ginger for 5 minutes. Add diced chicken and brown. 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.