Coconut Veggie Curry Bowl

Ingredients · per serving

• 150 ml Vegetable stock
• 1.5 tbsp Curry powder
• ½ medium Lemon
• 250 g Sweet potato
• 3 cloves Garlic
• 2 tbsp Sunflower oil
• 1 tsp Ground coriander
• 400 ml Coconut milk
• 2 tsp Fresh ginger
• 1 tsp Ground cumin
• 250 g Cauliflower
• 1 tbsp Tomato purée
• 1 small bunch Fresh coriander
• 1 small Naan
• 240 g Tinned chickpeas
• to taste Salt
• 80 g Baby spinach
• 75 g Jasmine rice
• ½ tsp Ground turmeric
• 1 medium Onion

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Peel and cube the sweet potato into 1.5cm pieces. Cut the cauliflower into bite-size florets.
3. Heat the oil in a wide pan over medium heat. Add the diced onion, cook 5 min until soft.
4. Add the minced garlic, grated ginger, curry powder, ground cumin, ground coriander and turmeric. Stir 60 seconds — careful not to burn.
5. Add the sweet potato and cauliflower. Stir to coat in the spices.
6. Pour in the coconut milk, vegetable stock, drained chickpeas and tomato purée. Bring to a simmer.
7. Cover and simmer 15-18 minutes until the sweet potato is fork-tender. Stir in the spinach and wilt 60 seconds. Squeeze in lemon juice.
8. Build the bowls: rice as base. Spoon the curry generously over. Top with chopped coriander, a wedge of lime, and a dollop of coconut yogurt if you have it. Warm naan on the side.

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