Bean, Sweet Potato & Coconut Rice

A great Vegan accompaniment to curries and other dishes

Ingredients:
  • 2 tbsp Sunflower oil
  • 1 red onion, sliced
  • 175g/6oz Sweet Potato, peeled & cut into bite sized pieces
  • 225/8oz Kilombero rice
  • 400ml Coconut Milk
  • 400g/ 14oz Kidney beans, drained
  • 3 tbsp fresh coriander, chopped

Method:
  1.  Fry off the onion, add the sweet potato and cook until it begins to soften. 
  2.  Stir in the rice and the coconut milk, bring to the boil & cook for 10-15 mins until the rice has                          absorbed all the liquid. 
  3.  Add in the drained kidney beans, coriander, seasoning. Combine well. Heat through for 3 -5 mins             and serve.

Download Printable Version