A rich and mouthwatering sweet potato curry on a bed of basmati rice that is a cinch to put together and will be your new comfort food.
So next week my daughter starts kindergarten. My type A personality is on overdrive trying to prepare for the big day. I’ve even gone as far as recipe testing lunches for her. Testing and timing dinners so I knew how much time I needed to prepare a good meal between school and activities. You must think I am crazy right? I know I am, but I can’t help myself and I am not sure I will apologize for it.
Not when I come up with tasty recipes like this sweet potato curry. I am a huge fan of curry. In the past I would eat curry about 4 or 5 times a week. It took me a while to make my own because I thought it would be too difficult. I was wrong. All you need are great ingredients to make a successful curry, and the curry basically makes itself.
My daughter, fortunately, loves curry as much as I do, as long as it isn’t too spicy. This sweet potato curry is officially in our weeknight menu because it meets all our requirements. Easy, delicious, and takes very little time to make. In part, this is thanks to Success® Basmati Rice. Success rice is the original boil in a bag rice. It is no mess and is done in just 10 minutes, which is perfect for someone as absentminded as myself who tends to forget to make rice until the last minute. Since it’s in a BPA-free bag, it is pre-measured and I don’t have to worry about making too much or too little rice. Basically, it’s my best friend during dinner.
What I love about the Success Basmati Rice is that it stays separate when cooking. It stays nice and fluffy when cooked. It adds a wonderful fragrance and nuttiness to the sweet potato curry, and any other dish it’s added to.
Pro tip: Make extra sweet potato curry and save some for lunch the next day. I guarantee you will be craving it later!
You can find more recipes using Success Rice on their website!
- 3 tablespoons vegetable oil
- 2 medium sweet potatoes, skinned and diced
- 3 cloves garlic, finely diced
- ½ small onion, finely diced
- 3 tablespoons Thai red curry paste
- 1 teaspoon ginger paste
- 1 teaspoon lemongrass paste
- 1 15.5oz chickpeas, drained
- 1 14.5oz can diced tomatoes
- 1 13.5oz can coconut milk
- ¾ cup vegetable stock
- 1 cup peas
- 2 bags Success Basmati Rice
- Heat a skillet on medium high. Add a tablespoon of oil, then add the diced sweet potatoes. Cook until lightly browned on each side. Approximately 3 - 4 minutes per side
- Remove the sweet potatoes and set aside.
- Add the remaining oil, then add the garlic, onion, red curry paste, ginger paste, and lemongrass paste. Cook until fragrant and the onions are transparent.
- Add the chickpeas and the sweet potatoes. Cook for about 2 - 3 minutes, then add the diced tomatoes, coconut milk, and vegetable stock. Simmer, for about 15 minutes.
- Add the peas, then cook for an additoonal 2 - 3 minutes.
- While the curry is simmering, bring a pot of water to a rolling boil. Add the Success Basmati Rice and boil for 8 - 10 minutes in its' bag. Immediately (and carefully!) remove the rice. Empty the rice onto a serving dish.
- Serve the curry along with the rice.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.