Prep Time: 5 Minutes Cook Time: 40 Minutes Serves: 4
2 cups sweet potatoes chopped
1 cup chick peas drained & rinsed
2 cloves garlic finely chopped
1 small knob of ginger grated
1/2 cup onion chopped
3/4 cup orange juice
1/2 cup gluten free vegetable broth
2 tablespoons curry powder
1 tablespoon peanut butter
1 cup coconut milk
1 cup frozen green peas
1/4 cup cilantro chopped
1 cup spinach
2 cups basmati rice cooked
2 tablespoons olive oil
1. In a medium pot with lid, cook rice as directed on package
2. In a stock pot on medium heat bring the olive oil, garlic, onion and ginger to a sizzle
3. Add in the curry powder, orange juice and vegetable stock
4. Add the chick peas and sweet potatoes and cook for 2 to 3 minutes
5. Add in the coconut milk and peanut butter - cook on medium-low heat for 20 minutes
6. Turn burner to low heat, add in the cilantro, green peas and spinach, cook for additional 10 minutes
7. Serve on rice
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