Healthy Rice, Spinach and Sweet Potato Curry Recipe

(Serves 4)

Ingredients

  • 2/3 Cup of brown or white rice
  • 2 ½ Tbsp Olive Oil
  • 1 Onion
  • 3 Cloves of Garlic
  • 1 ½ Tbsp Curry Powder
  • 1 Tbsp of Cumin
  • ½ Tbsp Cinnamon
  •  2 Tsp Salt
  • 2 Medium-sized Sweet Potatoes (peeled and cut into cubes)
  • 3 Small Carrots (thinly sliced disks)
  • 1 Red Capsicum
  • 1 Broccoli Bunch
  • 2 Chopped Tomatoes
  • 1 Can Crushed Tomatoes
  • 1 Cup of Vegetable Stock (or 1 cup water)
  • 1 165ml can of Coconut Cream (or Coconut Milk)
  • ½ a Lemon (juice)
  • 1 Bunch of Spinach (or Kale)

Rice Spinach Sweet Potato Curry

Method

  1. Chop the onion and the garlic into small pieces. Add to a medium or large pot with the olive oil and fry until the onion is translucent. Add the spices and the salt.
  2. Fry until the spices are fragrant. Add the chopped sweet potato, carrots, capsicum and tomatoes and fry for 3 – 4 minutes on a medium to high heat, turning the vegetables regularly to coat them in the spices and garlic.
  3. Pour in the can of crushed tomatoes, stirring it in with the vegetables and reducing the heat to medium.
  4.  Cover and allow to simmer for 10 minutes. Pour in the vegetable stock (or water) and simmer for a further 15 minutes (covered) to allow the vegetables to cook.
  5. Add the rice directly into the pot (add more water or stock if the rice is not submerged). Allow to cook on a low heat for another 5 minutes with the lid off for the water to reduce, stirring occasionally.
  6. Stir in the coconut cream once the dish has started to thicken and reduce.
  7. The rice should expand and thicken the dish while the rest of the vegetables continue to cook. Squeeze in the juice of half a lemon and add more salt, pepper (or chilli if you prefer) to taste. Add the spinach leaves last, mixing them in with the rest.
  8. Serve with chilli, coriander and mango to give the dish an extra kick.




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