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 Ma’s Organic Coconut Milk or Ma's Organic Reduced Fat Coconut Milk
- 400g/ 14oz Kidney beans, drained
- 3 tbsp fresh coriander, chopped
Method:
- Fry off the onion, add the sweet potato and cook until it begins to soften.
- 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.
- Add in the drained kidney beans, coriander, seasoning. Combine well. Heat through for 3 -5 mins and serve.