Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Heat oil in a pot, then saute the onion until it's soft and translucent.
- Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
- 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.
- Season with salt and pepper. Then add the spinach, and give the curry a gentle stir for the spinach to wilt.
