SunRice ambassadors Sister-duo Julia Matthews and Libby Boxall are well established NZ recipe book authors and influencers who are a trusted source among their readers and online followers which totals 137,000 across Instagram and Facebook. Libby is a nutritionist and Julia is running their lifestyle and food supplement company Two Islands Co.
SunRice is sharing their delicious Sweet Potato and Coconut Curry recipe.
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 65 minutes
1 cup SunRice Naturally Rice & Quinoa
2 small sweet potatoes, peeled and cut into cubes
1 cup kale or baby spinach
1 x 400g tin of coconut milk
1 white onion, sliced
¼ cup coconut chips
¼ cup fresh coriander
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
1 tablespoon oil
1 chilli, de-seeded and sliced (optional)
Salt + pepper
Place SunRice Naturally Rice & Quinoa and 2 cups of water into a medium-sized saucepan, bring to a boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes.
While the rice is cooking, heat the oil in a large pot and brown onions, garlic, ginger and chilli for 2 minutes. Add the sweet potato, kale or baby spinach, sprinkle of salt and pepper and cover with the coconut milk. Let simmer for 30 minutes.
Serve the rice and quinoa into bowls and cover with curry. Top with coriander, lime juice and coconut chips.