I should mention that this post is in no way sponsored, but I was sent some rice from Minute Rice to test drive in a recipe, and I mean I couldn’t let it go to waste.
adding more and more veggies into the mix over the years. Recently I had
the WORST craving for sweet potato, and while I make some amazing
roasted sweet potatoes I wanted a different texture (it was a very
specific craving), so I decided to make a sweet potato stew. It made
sense at the time, and later (when I ate it, and it was DELICIOUS).
It was kind of serendipitous that rice magically showed up at my door because I love rice, and I can’t tell you how many times I’ve said that my rice cooker is my favorite appliance. I’ve said it once, and I’ll say it again, but a rice cooker will change your life especially when it comes to week nights. You add rice, water, and press the button, and it’s ready when you are. Somehow it magically knows when the rice is ready no matter what kind if rice you put inside. My faves are brown rice, and quinoa, but white rice is a great treat every now and then especially if you need a little pep in your step (it does convert to sugar in your body, so be forewarned.
1 TBS curry powder (x2)
1 TBS ground cumin (x2)
1 TBS garlic powder (x2)
1-2 TBS of coconut flour
Heat oil in a large pot or dutch oven and sauté onion until it becomes translucent.
mixture dries out (clumps together).
coconut (almond or soy) milk and the stock and mix well.
Sprinkle with coriander and cilantro and serve (with plain yogurt and carb of choice).
Happy Tuesday! Hope you enjoy this recipe I really do love the addition of the sweet potato, and I can’t imagine I’ll make it any different.