Preparation time 10 min
Cooking time 20 min
This recipe keeps for 4 days
Ingredients (4 servings)
Curry
- 2 medium Red onion (thinly sliced)
- 2 tbsp Ginger root, raw (chopped)
- 4 clove Garlic, raw (minced)
- 2 tbsp Red curry paste
- 1 tbsp Peanut butter
- 500 g Sweet potatoes, raw (peeled and cubed)
- 400 ml Coconut milk, canned (full fat)
- 1/4 cup Water
- 1 1/2 cup Chickpeas, boiled
- 2 cup Spinach, raw (baby leaves)
- 2 tbsp Lime juice
Rice
- 2 cup Black rice, uncooked
- 2 cup Water
- 1 tsp Salt
To serve
- 15 g Peanuts, roasted (chopped)
- 2 tbsp Lime juice
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Instructions
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Prepare the rice
Option 1 - Classic: Bring water to a boil, then stir in the rice and salt. Cook according to packet instructions.
Option 2 - Pressure cook at High Pressure for 20 minutes and natural release the steam. - Warm a large skillet over medium heat. Once hot, add the thinly sliced onions, chopped ginger and garlic. Sauté for 3 minutes, stirring frequently. If necessary, sauté in 1 - 2 tbsp of water. Then stir in the curry paste and peanut butter and cook for another minute.
- Add the sweet potatoes, chickpeas, coconut milk, water and stir to combine. Bring to simmer, cover and cook until the sweet potatoes are tender and cooked through, about 10 - 15 minutes.
- Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Taste and adjust flavor as needed.
- Serve over brown rice and garnish with chopped peanuts and lime juice. Enjoy!
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How to store
Store the leftovers in the refrigerator for up to 4 days.
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Nutrition
One serving contains 826 calories, 20 grams of protein, 28 grams of fat, and 129 grams of carbohydrates.
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