2 tbsp sunflower oil
1 large red onion, sliced
3-4 spring onions
175g/6oz sweet potato, peeled and cut into bite sized cubes
225g/8oz basmati rice
400g/14oz can red kidney beans, drained
1 tbsp fresh chopped coriander
2 tbsp fresh chopped parsley
Seasoning to taste
- Heat the oil in a large heavy based saucepan. Add the red onion and spring onion and gently fry for 4 minutes until softened. Add the sweet potato and cook for 3 minutes until it begins to soften.
- Stir in the basmati rice with the coconut milk, gently bring to the boil and simmer covered for 10-15 minutes until the rice is tender and has absorbed all the milk.
- Stir in the kidney beans and heat through for 3 minutes.
- Stir in the coriander, parsley and seasoning to taste.
- Serve with naan bread.