Sweet Potato & Chick Pea Spicy Rice

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This is yet another simple and delicious dish, actually a combination of two separate curry dishes, chock full of carbohydrates!
Serves 6.
300 g sweet potatoes, peeled & cubed
1 tbsp peanut or sunflower oil
2 cloves garlic, crushed
2 tbsp medium curry paste - madras is good
250 g basmati rice
600 ml vegetable stock
400 g can drained chick peas
spinach - tinned or fresh
2 tbsp chopped fresh coriander
1. Boil the sweet potato pieced for 10 -12 minutes until just tender.
Meanwhile, fry the garlic and curry past for a minute in the oil over a medium heat.  Add the rice and stock and stir well.  Add the chick peas, cover, bring to the boil, reduce heat and simmer for about 12 minutes until the rice is tender and most of the liquid has gone.  Add the spinach leaves if using fresh, mix, cover and leave for about 2 minutes until wilted.  If using tinned spinach, add now and mix through.  Stir through the coriander. Serve with yoghurt if you like.
Dish   Main DishCooking Method   Boiled
Main Ingredient   Rice/GrainsStyle   One Dish Meals
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes


Member since Jun 2010

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