About the Dish

  • Brown Rice

    Brown Rice

  • Sweet Potato

    Sweet Potato

  • Onion

    Onion

  • Ginger

    Ginger

  • Garlic

    Garlic

  • Chickpeas

    Chickpeas

  • Canned Tomatoes

    Canned Tomatoes

  • Spice Blend

    Spice Blend

  • PeachDish Salt

    PeachDish Salt

  • Bay Leaf

    Bay Leaf

  • Lime

    Lime

  • Mint

    Mint

  • Cashews

    Cashews

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, cover pan and reduce heat. Simmer until all liquid has been absorbed and rice is tender, 35-40 minutes.
2
MISE EN PLACE • Peel sweet potatoes; quarter lengthwise. Cut crosswise into 1/2-inch slices. • Peel, halve and thinly slice onion. • Peel and mince ginger. • Peel and mince garlic. • Zest and halve lime. Juice 1 half (save remaining half for another use). • Pick and roughly chop mint leaves.
3
Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add sweet potato and onion. Cook, stirring occasionally, until onion is translucent, 4-5 minutes.
4
Add ginger and garlic. Cook, stirring, until fragrant, about 1 minute.
5
• Add chickpeas, tomato with juice, sweet curry spice (using the full amount will result in a fairly spicy dish; use less if you prefer), 1/4 teaspoon PeachDish Salt and bay leaf. • Stir in 2 1/4 cups water.
6
• When liquid simmers, reduce heat to medium-low. Cook until potatoes are tender, 15-20 minutes. • Remove curry from heat. • Remove bay leaf. Taste and adjust seasoning as desired with PeachDish Salt.
7
Fluff rice with a fork. Stir in lime zest and juice.
8
• Divide rice between 2 bowls. • Top with curry. • Garnish with mint and cashew, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER