Ingredients
- 320 g long-grain rice
- Olive oil
- 2 onions, diced
- 1 sweet potato, cut into
- 2-cm large pieces
- 400 g carrots, cut into
- 2-cm large pieces
- 400 g diced tomatoes, canned
- 200 ml pineapple juice
- 400 ml coconut milk, canned
- 1.5 cm fresh ginger, grated (or 1/2 tsp ginger powder)
- 1 tsp lemon grass, minced (from the jar)
- 2 - 3 heaped tsp red curry paste, depending on spiciness
- ½ tsp salt
- 200 g spinach
- 400 g canned chickpeas
- Thai basil
Instructions
-
Cook the rice in salted, boiling water.
-
Heat a pan with olive oil. When hot, sauté the onion until translucent. Add the carrots and sweet potatoes and sauté for 10 minutes over medium-high heat.
-
Add the diced tomatoes, pineapple juice, coconut milk, lemon grass, curry paste and salt. Simmer for 15 minutes over medium heat.
-
Add the spinach and the chickpeas and cook for 5 more minutes.
-
Serve in a bowl with rice and top with Thai basil.
Recipe : CookingwithElo
