Wednesday, 5 October 2011

Coconut Rice, Beans and Sweet Potato

This colourful meal is quick to prepare and really filling. Try adding a mixture of butternut squash and sweet potato for an extra special dish.

Serves 4

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.

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