Why we chose this dish
Our Pupils’ Choice
NEW FOR 2026!!!! Are you a pupil trying this dish for the first time? We would love to hear your feedback. Please let the cook at your school know and/or message louise.gillam@torfaen.gov.uk Your voice matters!
Our Dietitian’s Choice
Our vibrant Sweet Potato & Spinach Curry is packed with flavour and nutritional goodness. Sweet potatoes and spinach provide a wealth of important nutrients, including vitamins A and C, potassium and fibre, while the blend of paprika and mild curry spices contributes iron and zinc to support growing, active pupils.
The homemade sauce is bursting with colourful ingredients, including onions, apricots and mixed peppers, adding natural sweetness and increasing the fruit and vegetable content of this wholesome dish. Served with our nutritious vegetable rice, made from a 50/50 blend of white and wholegrain rice and containing a full child-sized portion of mixed vegetables, it provides extra fibre as well as slow-release energy to keep pupils fuelled throughout the afternoon.
A side of sweetcorn adds even more vegetable goodness, helping pupils work towards their 5-a-day, while the naan bread and rice create a satisfying and balanced meal.
Colourful, nourishing and full of flavour, this delicious plant-based curry delivers a winning combination of vegetables, fibre and essential nutrients in every mouthful.
Sustainable School Meals
Supporting Welsh Growers
Wherever possible, we source Welsh-grown vegetables for our school meals. Using produce from Welsh suppliers supports local farmers, businesses and employment within the regional food supply chain, while contributing to shorter transport distances and potentially lower food miles. Availability can vary depending on seasonality, weather conditions and market supply, but Welsh produce remains our preferred option whenever it is available and meets our quality standards.
Lowest Carbon Impact Main Course
The carbon footprint of all our recipes has been assessed using methodology developed by researchers at the University of Edinburgh. At 0.54 kg CO₂e per kilogram of food served, this dish has the lowest carbon footprint of any main course on our menu.
Compared with the Keema Curry available on the same day, this recipe is associated with approximately 19 times lower greenhouse gas emissions. Choosing meals based on lower-carbon ingredients is one way to reduce the environmental impact of food consumption, making this an excellent option for pupils and families looking to support a more sustainable food system through small, practical dietary choices.