The perfect fall/ winter dish when you are in need of something both grounding and nourishing.
Serves 4
INGREDIENTS
CURRY:
2 tablespoons coconut oil
1 medium yellow onion, small diced
3 cloves garlic, minced
1 inch knob ginger, minced
1 teaspoon cumin
1 teaspoon corriander
1 teaspoon turmeric
1/2 teaspoon red chilli flakes
1 tsp salt
1 large sweet potato, peeled and medium diced
1 can chickpeas, drained and rinsed
1 400 ml can light coconut milk
1 14.5 ounce can diced tomatoes with juices
2 large handfuls baby spinach or chopped kale
pepper to taste
CILANTRO- LIME RICE:
1 3/4 cup water
1/2 teaspoon sea salt
1 cup long grain brown rice
1 teaspoon coconut oil
3 tablespoons cilantro, roughly chopped
1 teaspoon lime zest
1 tablespoon lime juice
PROCEDURE
Bring water and salt to a boil in medium sized pot. While water is boiling rinse rice in fine mesh colander, drain and add to a large sauce pan. Over medium heat, heat rice until water is absorbed and rice releases a "nutty" aroma, be sure to watch rice closely so it doesn't burn. Stir in coconut oil and continue heating for another 30 seconds. Add rice to boiling water, cover and reduce to simmer. Simmer rice for 35-40 minutes until water is absorbed. Once water is absorbed remove from heat and let stand for 5 minutes with lid on. Fluff with a fork and add cilantro, lime zest and juice. Mix to incorporate.
While rice is cooking heat a large rimmed saucepan or large pot over medium heat. Add coconut oil, once melted add onion and sweat until translucent, stirring frequently to prevent burning. Add garlic, ginger, spices and salt and continue to saute until onion slowly gets color. Add sweet potato, and chickpeas, saute for another 3 minutes. Add coconut milk and can of tomatoes. Reduce to simmer, cover and let cook for 20-25 minutes until sweet potatoes are fork tender. Adjust salt and pepper to taste, add spinach and mix until wilted. Serve with rice, garnish with cilantro and lime wedges, enjoy!