Sweet Potato Curry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Spinach

  Raw

  4 cup or 120g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Peanuts

  All types, raw

  ½ cup or 73g

Directions

1. Prepare the rice according to package instructions.
2. Heat olive oil over medium-high heat. Add sliced shallots and stir-fry until soft and fragrant. Add cubed sweet potatoes and stir to coat with oil. Mix in the curry paste until well combined.
3. Pour in coconut milk and chicken broth, then let it simmer on low heat for 10-15 minutes until thickened. Stir in spinach until wilted.
4. Mix in half of the peanuts and cilantro, reserving the rest for topping.
5. Serve the curry over rice, topped with the remaining peanuts and cilantro.