Recipe Ingredients
- 150g basmati rice
- ½ large onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tsp curried blend
- 1 tin coconut milk
- 1 tin chopped tomatoes
- 1 medium sweet potato, peeled & chopped into chunks
- 1 tin chickpeas – drained
Recipe Instructions
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Cook rice until done (after 10 – 12 mins it should be soft to touch), drain & put aside. Prepare vegetables as described. In a saucepan over a medium heat, sweat onion with a little cooking oil until soft & translucent (2 – 3 mins). Add garlic to onions and cook out for 1 minute before adding curried blend – stir continuously to avoid too much smoke – turn down heat if necessary. Add coconut milk, chopped tomatoes & sweet potatoes to saucepan bring to a boil over medium then turn down to a simmer until sweet potatoes are tender (12 – 15 mins) adding a touch of water if things are looking a little dry. Add chickpeas, give everything a good stir and allow to simmer for a final 5 minutes – until chickpeas are just cooked through. Finally taste and adjust seasoning (salt & pepper). Serve with basmati rice & optional extras. |
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