Author Notes
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Ingredients
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2
large sweet potatoes, rinsed and cubed
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1 bunch
kale, roughly chopped
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60 grams
quinoa
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2 cups
red pepper, chopped into 1" pieces
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1
can of chickpeas
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1 bunch
cilantro, stems removed
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2
jars Fresh Indian Simmer Coconut Curry Sauce
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2 tablespoons
extra virgin olive oil
Directions
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Add water and quinoa to pot and bring to a boil. Reduce to a simmer until quinoa is cooked (about 15 minutes).
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Heat 2 tablespoons of oil in a large saucepan over a medium heat.
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Peel, finely slice and add the onion. Cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
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Roughly chop and add the sweet potato, red pepper, and coconut curry to the saucepan.
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Reduce the heat to a simmer, then cover and cook for 25 to 30 minutes or until the sweet potato is fully cooked through.
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Remove the lid of the sauce pan and stir in chickpeas and chopped kale. Cook for 3 additional minutes.
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Serve sweet potato coconut curry into separate bowls. Scatter with cilantro leaves, then serve with quinoa.
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