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Sweet Potato Curry with Brown Rice
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  • CourseMain Dish
  • CuisineVegan
  • 1 Tbsp. olive oil
  • 1 cup long grain brown rice
  • 1 15 oz. can coconut milk
  • 1/2 bunch cilantro
  • 2 small sweet potatoes
  • 1 medium lime
  • 1-2 Tbsp. red curry paste
  • 2 cups dark leafy greens (spinach, kale, etc.)
  • 1 tsp. granulated garlic
  • 1 pinch salt and pepper, to taste
  1. Wash and dry all produce. Peel, then dice sweet potato (or scrub and leave skin on) into 1/2 inch pieces. Tear cilantro leaves and tender stems. Cut lime into fourths.
  2. Place rice, 1 1/2 cups water, and a pinch of salt and pepper in your medium pot over medium heat. Bring to a boil, cover and reduce heat to low. Cook 25-30 minutes until tender. Fluff with fork. While rice is cooking, begin curry. Note: if rice has absorbed the water and is not fully cooked after 25-30 min, add 1/4 cup water, cover and cook for 5-10 minutes longer.
  3. Heat 1 Tablespoon oil in large pot over medium heat. Add red curry paste and granulated garlic and cook 1-2 minutes until very aromatic. Add sweet potatoes and sauté another 2-3 minutes until incorporated.
  4. Add coconut milk, 2 cups water, and a pinch of salt and pepper. Mix well and bring to a simmer. Simmer for 20-25 minutes until sweet potatoes are tender and broth has reduced and thickened. Remove from heat fold greens into curry to wilt and incorporate.
  5. Divide rice between bowls, top with sweet potato curry and garnish with cilantro. Serve with a squeeze of lime. Enjoy!
Recipe Notes

Recipe sourced from Local Crate and adapted by local partner, East Side Table. 

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