This is the ultimate comfort food, a great recipe to throw together if you're craving something warm during these colder days. Plus it's so easy to make you can simply add all the ingredients to one pot, cover and it's ready in just 30 minutes or so.
This is the ultimate comfort food, a great recipe to throw together if you're craving something warm during these colder days. Plus it's so easy to make you can simply add all the ingredients to one pot, cover and it's ready in just 30 minutes or so.
Yields4 Servings Prep Time5 minsCook Time45 minsTotal Time50 mins
2 tbsp olive oil 1 yellow onion 3 garlic cloves 1 inch grated ginger 3 chicken breasts 2 large sweet potatoes 1 can peeled tomatoes 1 tbsp tomatoes puree 1 tbsp mild curry paste 1 can chickpeas 1 can of coconut milk 2 cups spinach 1 cup basmati rice 2 tsp grated lemon rind 1 lime natural yoghurt salt to taste
11. Cook the rice according to the packets instructions and set aside. Meanwhile heat the oil in a large pot over low heat. Dice the onion, crush the garlic and place in the pot to cook for about 3 minutes. Add the chicken breasts and grated ginger, sauté for 3-4 minutes then turn the chicken breasts over and cook for a further 3 minutes.
2. Peel and chop the sweet potatoes into chunks and add to the pot with the can of peeled tomatoes and curry paste. Add the coconut milk and tomatoes puree and mix all togerther. Bring to a boil for about 3-4 minutes then turn the heat to low and cover, leave to cook for for 30-35 minutes
3. Add in the chickpeas and spinach and simmer for a further 5 minutes. Sprinkle the lemon rind over the rice and serve with some natural yoghurt and salt to taste.
1. Cook the rice according to the packets instructions and set aside. Meanwhile heat the oil in a large pot over low heat. Dice the onion, crush the garlic and place in the pot to cook for about 3 minutes. Add the chicken breasts and grated ginger, sauté for 3-4 minutes then turn the chicken breasts over and cook for a further 3 minutes.
2. Peel and chop the sweet potatoes into chunks and add to the pot with the can of peeled tomatoes and curry paste. Add the coconut milk and tomatoes puree and mix all togerther. Bring to a boil for about 3-4 minutes then turn the heat to low and cover, leave to cook for for 30-35 minutes
3. Add in the chickpeas and spinach and simmer for a further 5 minutes. Sprinkle the lemon rind over the rice and serve with some natural yoghurt and salt to taste.
Ingredients
Directions
1. Cook the rice according to the packets instructions and set aside. Meanwhile heat the oil in a large pot over low heat. Dice the onion, crush the garlic and place in the pot to cook for about 3 minutes. Add the chicken breasts and grated ginger, sauté for 3-4 minutes then turn the chicken breasts over and cook for a further 3 minutes.
2. Peel and chop the sweet potatoes into chunks and add to the pot with the can of peeled tomatoes and curry paste. Add the coconut milk and tomatoes puree and mix all togerther. Bring to a boil for about 3-4 minutes then turn the heat to low and cover, leave to cook for for 30-35 minutes
3. Add in the chickpeas and spinach and simmer for a further 5 minutes. Sprinkle the lemon rind over the rice and serve with some natural yoghurt and salt to taste.