
Ingredients
- 1-2 sweet potatoes – peeled and cubed
- 1-2 potatoes – peeled and cubed
- Wholegrain rice
- Glug of vegetable oil
- 1 onion – diced
- 1 red chilli – diced
- 4 cloves garlic – diced
- 1 tsp hot chilli powder
- 1 tbsp minced ginger
- 1 can coconut milk
- Juice of 1 lemon
- Big spoonful of peanut butter
- Handful of peanuts – slightly crushed
- 1 handful of coriander – chopped
- Yoghurt to serve
- Salt and pepper to taste
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Method
- Check if you have a peanut allergy
- Add the potato and sweet potato to a saucepan and cover with water, bring to a simmer and cook for approximately 8 minutes or until you can push a knife through them. You can do this in advance if need be.
- Bring another saucepan of water to the boil and add the rice , cooking according to packet instructions
- In a frying pan, get some vegetable oil super hot and add in the onion, chilli and garlic, sauteeing until golden brown
- Add in the chilli powder, ginger, coconut milk, lemon juice and peanut butter in then bring to a slow simmer
- A few minutes before the rice is ready, throw in the potatoes, peanuts and coriander and get it simmering again
- Serve with some yoghurt, peanuts and coriander over the top and rice on the side
- Take photos and tag @vaguelyvegetarian on Instagram
- Bask in social media glory