One great example is this stunning sweet potato and chickpea curry. It adds in lemongrass, chilli, spinach and cashews for a meal that's full of exciting flavours and spices. Serve with basmati rice for a vibrant and easy midweek dinner.
- 400ml Oatly Organic Creamy Oat
- 1 cup basmati rice
- 1 onion, chopped
- 1 tablespoons ginger, minced
- 2 stalks of lemongrass, minced
- 1 red chili, minced
- 2 tablespoons oil
- 3 teaspoons red curry paste
- 1 medium size sweet potato, peeled and cut into small cubes
- 1 can diced tomatoes
- 300ml vegetable stock
- 1 can chickpeas, rinsed and drained
- 70g fresh spinach
- 100g frozen mango
- 1 lime
- 2 tablespoons coriander, finely chopped
- 3 tablespoons chopped cashews
Method1 Cook the rice according to instructions.
2 Heat a large saucepan over medium high heat and add the oil. Once hot, add the onion, ginger and chili pepper and sauté for five minutes, stirring occasionally, until the onions start to soften.
3 Add sweet potatoes and the curry paste and stir until the potatoes are coated and the curry is fragrant. Add tomatoes and vegetable stock and mix everything together. Bring to boil, reduce the heat and let it simmer until the potatoes are tender.
4 Add the chickpeas, frozen mango and coriander and let it simmer for another couple of minutes.
5 Stir in the spinach and squeeze over lime juice. Season with salt and pepper and serve with rice. Sprinkle with fresh coriander and cashews.
Prep Time15 minutes
Cook Time40 minutes
Nutrition InformationServes 4
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