This sweet potato & coconut curry recipe was created for those nights when you want something heart-warming with no fuss and is perfect for those potluck entertaining evenings too.
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
• 1⁄4 cup coconut chips
• 1⁄4 cup fresh coriander
• 2 garlic cloves, crushed
• 2 tsp fresh ginger, grated
• 1 Tbsp 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.
This recipe was created by SunRice ambassadors Julia and Libby, sister duo behind the sold-out ‘Julia and Libby’s Wholefood Kitchen’ cookbook. SunRice is one of the largest rice food companies in the world and one of Australia’s leading branded food exporters.
