Ingredients:
2 tsp red curry paste
1 Tbsp yellow curry powder
1 Tbsp soy sauce
1 cup chopped onion
1 tsp chopped ginger
2 chopped garlic cloves
1 red bell pepper
1 carrot
1 sweet-potato / squash
1 cup coconut milk
2 cups raw spinach
2 sticks lemongrass
2 chicken breasts in thin slices OR 1 cup boiled chickpeas for VEGAN
Salt
1 cup basmati rice
Preparation:
1- First prepare basmati rice as indicated on the package.
2- Prepare a large skillet with vegetable oil at medium heat.
3- Add chopped onion, garlic, and ginger and roast until the onions are soft, then add the curry paste and mix well.
4- Add a 1/4 cup of water and the sweet potato to the centre of your skillet, and cover for 3 minutes.
5- Add remaining vegetables and stir in the curry powder and coconut milk.
6- Sprinkle about 1 Tbsp of salt and stir.
7- Add spinach, lemongrass and chicken/chickpeas over everything else do not stir.
Roasted almonds and spring onion are a great fit!