Sweet Potato Curry

4 standard portions

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Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion (diced)
• 1 cm gingerroot (peeled and grated or diced)
• 1 cm turmeric root (peeled and grated or diced)
• 1 green chilli (deseeded and diced)
• 1 clove garlic (minced)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 large sweet potato (peeled and cubed)
• 1 carrot (peeled and sliced)
• 1 (400ml) tin (1 ¾ cups) coconut milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup spinach (shredded (or baby spinach - leave them as they are))
• 140 grams 5 ounces brown basmati rice
• 1 litre water
• ½ teaspoon salt

Method

1. Heat oil in a pot, then saute the onion until it's soft and translucent.
2. Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
3. Add sweet potato, carrot, and coconut milk. Cover with a lid, and simmer until the carrot and the potato are soft. Turn off the heat.
4. Season with salt and pepper. Then add the spinach, and give the curry a gentle stir for the spinach to wilt.
5. Add brown rice to a pot, and cover with the water. Season with salt. Bring to a boil, then cover with a lid and simmer for 20-22 minutes.
6. Rinse the excess water, fluff with a fork and serve.