|1/4||onion — large|
|2||sweet potatoes — large|
|4 Tbs||olive oil — divided|
|1 cup||rice — brown|
|2 1/2 cup||water|
|3 Tbs||garlic — cloves, chopped|
|2 Tbs||curry powder|
|1 can||coconut milk — light|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 232ºC. Chop the onion into 1.5cm chunks and set aside. Cut the sweet potatoes into 2.5cm cubes.
Place the cubed sweet potatoes on a baking sheet in a single layer. Coat the sweet potatoes with 2 tablespoons of the olive oil and bake them for 45 minutes, stirring occasionally.
While the sweet potatoes are baking, combine the rice and water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Simmer until the water is absorbed and the rice is soft.
Remove the sweet potatoes from the oven and sprinkle them with salt and pepper and a tablespoon of garlic.
Bake for an additional 5-10 minutes or until the garlic is fragrant.
Heat a large skillet to medium and add the remaining 2 tablespoons olive oil. Add the chopped onion and cook for 2 to 5 minutes or until they are soft and golden. Add the remaining garlic and 2 tablespoons of the curry powder and cook until fragrant (approximately 30 seconds to 2 minutes.)
Pour in the coconut milk and allow to reduce to desired sauce consistency. Finally, add salt and pepper to taste.
Serve using 1 cup of rice, one-fourth of the sweet potatoes and one-fourth of the curry sauce per person.
Reprinted with permission of Jamie Ball.
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