Makes 4 servings
1 tablespoon coconut oil
3 tablespoons Thai green curry paste
2 sweet potatoes, peeled and cubed
1 ½ cups canned chickpeas, drained and rinsed
1 (12 oz.) can full-fat coconut milk
1 cup uncooked brown rice
½ bunch collard greens leaves, thinly sliced
1 ½ cups water
Cook rice according to package instructions. Warm oil in frying pan. Add curry paste and let fry for 30 seconds. Add sweet potatoes, chickpeas, coconut milk and water. Put on lid and bring to simmer on low heat for 15 minutes or until sweet potatoes are tender. Add collard green leaves and cook another 5 minutes. Place rice on plate and top with sweet potato curry.
Nutrition analysis per serving: 540 calories, 25 grams fat, 24 grams protein, 67 grams carbohydrate, 5 grams fiber, 860 milligrams sodium
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