Ingredients
200g sweet potato
chopped
200g potato
chopped
olive or canola oil spray
1 onion
chopped
1 red capsicum
chopped
2 garlic
minced
1 tbsp green curry paste
2 cups basamati rice
1 tbsp cornflour
750 millilitres coconut flavoured evaporated milk
2 cups brocolli florets
200g canned chick peas
rinsed and drained
Equipment
- 1 large pan
- 1 small bowl
Instructions
- Steam or microwave the sweet potato (kumera) and potato to partially cook.
- Spray a large pan with oil and heat.
- Add the onion and capsicum and cook over medium heat for 3 minutes, or until soft, then add the garlic and curry paste and stirfry for 1 minute.
- Cook the rice in a large pan of boiling water for 12 minutes or until tender.
- Put the cornflour in a small bowl and gradually add 80 mL (1/3 cup) milk, stirring until smooth.
- Add potato, sweet potato, broccoli and remaining milk to the pan.
- Bring to the boil and simmer for 5 minutes or until vegetables are tender.
- Add cornflour mixture to the pan and stir until sauce thickens, then stir in chickpeas.
- Serve over the rice or with rice on the side.
