1 medium size Japanese sweet potato, or any sweet potato variety, cut into half-moon shapes
1 cup green beans, cut in half
1 cup SUNSET® LolliPeppers™, chopped into thin rings
2 large carrots
1 can coconut milk
1/2 cup fresh cilantro
Large handful spinach
1 cup Jasmine or brown rice
3/4 cup coconut milk (for rice)
1 cup water (for rice)
1/4 cup LolliPeppers™, chopped into thin rings and reserved as a topping
Start by preparing the rice by boiling 1 cup of water, 1 cup of coconut milk, 1 cup of rinsed rice, and a teaspoon of salt. Reduce the heat to a simmer and let the rice cook for as long as the package instructs.
Melt the ghee in a large saucepan on medium heat. Add ¼ cup of water, diced onions, ginger, turmeric, salt, coriander, and curry powder to the saucepan and cook on medium to high heat for 5 minutes.
Add the sweet potatoes, green beans, LolliPeppers™, handful of spinach and chopped carrots to the saucepan and cook for 10 minutes before adding the chopped carrots to the saucepan and cook for 10 minutes before adding the remaining water and coconut milk.
Cook for another 15-20 minutes until the veggies are tender. Add more water if you would like the sauce thinner and not as creamy.
Pour over the coconut rice and top with sesame seeds. Enjoy!
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