The Sweet and Salty!

This is a tweaked fakeaway recipe originally shared from the lovely Benourisheduk.

Serves 6 • cooks in 40 minutes


2 small onions sliced not diced.

1 red sweet pointed pepper sliced.

4 cloves garlic minced

200g sweet potato peeled and diced into bite sized pieces

1 can coconut milk

1 teaspoon medium curry powder

2 teaspoons paprika

Salt and pepper

3 tablespoons organic peanut butter

2 generous handfuls spinach

Glug of olive oil

250ml water

420g brown rice (or 70g per person)

1 veg stock cube


Add oil, onions, garlic and peppers to a wok and cook on a low heat for 5-10 minutes.

Add spices, season and stir. Add sweet potato, water and coconut milk. Bring to the boil and then reduce to a simmer, stirring occasionally.

Add rice and stock cube to a pan, fill with boiling water and bring to the boil, reduce to simmer for cooking time on the packet, check it is cooked and leave to rest. (generally brown rice takes around 30 minutes to cook)

Once sweet potato is soft, turn off heat, add spinach and peanut butter and stir.

Drain rice, serve sauce on top of rice with poppadoms or breads.



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Southampton, England

©2020 by Nici Gorman.