Sweet Potato and Coconut Curry

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A sweet potato and coconut curry made using sweet potato, coconut chips, coconut milk, kale, ginger, garlic and chili. In this recipe I have used the SunRice Naturally Rice & Quinoa. I like using this blend because quinoa adds a boost of protein and the brown rice is rich in fibre. This curry is hearty, creamy, smooth and bursting with flavour!

Enjoy x #RiceandSimple

Prep

10 mins

Cook

55 mins

Total time

65 mins

Yields

2


Ingredients

1 cup SunRice Naturally Rice & Quinoa
2 small sweet potatoes, peeled and cut into cubes
1 cup kale or baby spinach
1 x 400g tin of coconut milk
1 white onion, sliced
¼ cup coconut chips
¼ cup fresh coriander 
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 tablespoon oil
1 chilli, de-seeded and sliced (optional)
1 lime
Salt + pepper

Method

Place SunRice Naturally Rice & Quinoa and 2 cups of water into a medium-sized saucepan, bring to a boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.

While the rice is cooking, heat the oil in a large pot and brown onions, garlic, ginger and chilli for 2 minutes.  Add the sweet potato, kale or baby spinach, sprinkle of salt and pepper and cover with the coconut milk. Let simmer for 30 minutes. 

Serve the rice and quinoa into bowls and cover with curry. Top with coriander, lime juice and coconut chips. 

 

NB: In this recipe, I have used the SunRice Naturally Rice & Quinoa - I like using this blend because quinoa adds a boost of protein and the brown rice adds fibre into your diet. This blend is perfect for curries, salads, fritters or served alongside fish and a salad. 

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