Sweet potato coconut bowl

This is a vegetarian version of my chicken & butternut squash turmeric bowl. The consistency isn’t as thick so the sauce is mopped up nicely by basmati rice. Personally, I prefer the pairing of sweet potato with aromatic, earthy and bitter turmeric, so veggie or not, I think you’ll approve 🙂

Ingredients (Serves 3):

1 tbsp olive oil

5 garlic cloves, minced

Thumb size piece of ginger, minced

1 small onion, chopped

1 14 oz can full fat coconut milk

2.5 tsp turmeric

1 tsp cumin

1/2 tsp paprika

2 medium sweet potatoes, peeled, sliced and quartered

3 tbsp lime juice

1 cup organic low sodium vegetable stock (I use Pacific – organic low sodium)

2 cups kale, chopped (I like to use tender Lacinato/Dino)

A handful of cilantro leaves, torn

Method:

1. Heat the olive oil in a large pot and sauté the onion until softened.
2. Stir in the garlic and ginger for one minute before adding the spices.
3. Pour in the coconut milk and broth, squeeze in the lime juice and add the sweet potato.
4. Bring to the boil, let simmer on a medium heat for 25 minutes, stirring occasionally.
5. In the closing few minutes stir in the kale.
6. Serve with sautéed broccolini, basmati rice and a scattering of cilantro.

If time is on your side then serve with brown basmati rice for additional fiber, but in my case I needed dinner ready promptly for my hungry (and rather impatient!) husband, so I opted for quick white basmati. Although I always encourage a non-white diet, basmati rice has a lower glycemic than regular rice and wont play havoc with your blood sugar – and is also diabetes friendly. Higher in amylose – a type of starch that is harder to break down, opting for basmati may also keep you fuller for longer while helping to nourish your bowels.

enjoy!