Sweet Potato & Broccolini Red Curry

This is such a simple dish to make, easily adaptable to any veggies you have in the fridge and so delicious!

This is such a simple dish to make, easily adaptable to any veggies you have in the fridge and so delicious!

1

Combine rice, water, and sea salt in a medium-sized pot and bring to boil on a high heat. Cover, lower heat to a simmer, and cook for 15-20 mins, until rice is tender. Remove from heat and let stand for 5 mins before fluffing with a fork. Set aside.
2

Meanwhile, make the curry by heating up oil in a pot or wide skillet. Add shallots and sauté on a low heat until soft (~3-5 mins). Add garlic, ginger, lemongrass and curry paste. Sauté for another 3-5 mins, until oils in curry paste start to separate.
3

Add in veggie stock, ¼ cup coconut milk, kaffir lime leaves, tamari and coconut sugar. Bring to a simmer and cook, stirring often, until sauce has reduced by half (~5-8 mins).
4

Add rest of coconut milk and stir well. Simmer sauce for 5 mins, then add in sweet potato. Cook for 10-12 mins, until sweet potato starts to soften, then add baby corn and broccolini. Mix well. Cook for 2-3 mins, until corn and broccolini are tender but still crisp.
5

Turn off heat, add lime juice and mix well. Taste and adjust seasoning. Divide rice between bowls and top with sauce. Garnish with fresh cilantro and serve immediately.