Recipes
Date posted: 29/08/2019
Ingredients
| Tilda brown & white rice | 600g |
| Peppers | 3 red and 3 green |
| Onions | 6 |
| Cloves of garlic | 6 |
| Sunflower oil | 90ml |
| Everyday Favourites cumin, coriander and turmeric | 3 tbsps (of each) |
| Everyday Favourites chilli powder for spice (optional) | 30ml |
| Sweet potato | 1.5kg |
| Creamed coconut | 300g |
| Vegetable stock (approx.) | 1.35ltr |
| 450g tinned pineapple, drained | |
| Broccoli florets (optional) | 300g |
| Chopped coriander | to garnish |
Method
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- Prepare the vegetables by peeling and dicing the sweet potato, peppers and onions. The sweet potato should be bite size pieces, so they don’t disintegrate when cooking. Crush the garlic.
- Heat the oil in a wok or frying pan. Fry the spices for half a minute. Add the onion and garlic. Gently fry for about 2 minutes until soft, then add the peppers and sweet potato and cook for a further 2 minutes.
- Add the creamed coconut and vegetable stock and bring to the boil. Simmer uncovered for 15 minutes.
- Cook the Tilda brown & white rice as per the on-pack instructions. Cook the broccoli if using.
- After 15 minutes, add the pineapple then simmer for 10 minutes or until the sweet potato is soft and the sauce has thickened.
- Drain the rice and place on a serving dish, then pour the sweet potato curry on top. Garnish with chopped coriander and serve.