Curry flavored sweet potatoes and veggies

INGREDIENTS

• 1 tsp canola oil
• 3 red onions
• 1 oz ginger
• 2 tbsp curry powder
• 1 tsp allspice
• 14 oz can of chopped tomatoes
• 7 oz can of coconut milk
• 2 tbsp thyme leaves
• 1 tbsp vegetable broth
• 3 sweet potatoes
• 12 oz cabbage
• 2 red bell peppers
• 4 oz brown basmati rice
• 14 oz cow peas
• 1 tsp vegetable broth
• 2 cloves of garlic

TOOLS

• 1 knife
• 1 peeler
• 1 frying pan
• 1 saucepan
• 2 lids
• 1 wooden spoon
• 2 plates

Peel 3 red onions and slice 2 of them.

Peel ginger with a peeler.

Chop the ginger finely.

Peel sweet potatoes with a peeler.

Chop sweet potatoes, cabbage, red bell peppers, and one peeled red onion. Next, peel garlic cloves and chop them.

In a frying pan, heat the canola oil. Stir in the sliced onion and ginger. After 5 minutes, stir in the curry powder, allspice, and a can of diced tomatoes. Combine 0.8 cup water, a can of coconut milk, thyme leaves, 1 tablespoon of vegetable broth, sweet potato, red bell peppers, and cabbage. Cover with a lid and simmer over low heat for 25 minutes, stirring occasionally.

In a separate saucepan, heat the brown basmati rice, garlic, chopped onion, and 1 tablespoon of thyme leaves. With a wooden spoon, stir in 2.5 cups of water and 1 teaspoon vegetable broth, then cover. Cook for 25 minutes on medium heat before removing the lid and turning off the heat. Stir in the cowpeas for 3 minutes to get brown rice beans.

Serve sweet potato curry and brown rice beans on a plate.

It’s ready to be served !