It seems many of my dinners center around what I can pair with rice.
Long, short, medium, Basmati, Jasmine, wild, forbidden…as long as it isn’t white, rice is always a welcome addition to any meal.
What often pairs well with rice, are beans and vegetables, so, I’m just left with figuring out what sauce/spices/cooking techniques to utilize to make the entire meal come together.
For this curry, I really wanted to omit the typical use of coconut milk, as I tend to develop digestive issues from too much, so I’ve instead employed fresh orange juice. Oranges are not only beautiful and in season right now, but they lend a natural sweetness that pairs well with both the curry and sweet potato flavors.
I love this dish because it is incredibly vegetable-heavy, high in protein, and delicious over long-grain Jasmine brown rice. It also comes together quickly, aside from the tedious vegetable chopping, and will leave you feeling healthy and sated.
- 2 T. olive oil, divided
- ½ c. yellow onion, chopped
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- 1 c. sweet potato, diced (about ½ sweet potato)
- 2 t. fresh ginger, minced
- 2 garlic cloves, minced
- ½ t. turmeric
- ½ t. cinnamon
- 2½ t. curry powder
- ¾ t. sea salt, divided
- pinch cayenne
- ½ c. fresh orange juice
- 1 zucchini, chopped
- 2 c. green beans or broccoli florets, chopped into bite-sized pieces
- 1 c. cooked garbanzo beans
- large handful dark leafy greens, such as chard or spinach, chopped
- 2 T. cilantro or parsley, chopped fine
- cooked long-grain brown rice, for serving
- Heat one tablespoon of oil in a large pan.
- Add in the onions, bell peppers, sweet potato cubes, and ¼ teaspoon of salt.
- Saute for 2-3 minutes.
- In a separate small pan, heat the other tablespoon of oil.
- To the oil, add in the ginger, garlic, spices, and remaining salt.
- Heat the spice mix for one minute.
- Pour the spice mix into the vegetable pan.
- Add in the orange juice, zucchini, green beans or broccoli, and garbanzo beans.
- Cover the pan and let the mixture cook for 15-20 minutes, until the sweet potatoes are easily pierced with a fork.
- Stir in the leafy greens and cilantro or parsley last and simmer for another 3-5 minutes.
- Serve over rice.
Adapted from this recipe
A few other additions to this might be raisins or chopped dates and some sort of toasted nut to give it a bit of crunch. This is also delicious over quinoa if you’re grain-free.
Curry and turmeric are both great for inflammation, and for years, I’ve been attempting to incorporate more of both into my diet. Turmeric, in particular, has been shown to be helpful with everything from irritable bowel syndrome to cancer.
My husband loves this dish, but is NOT a fan of super spicy food. He and his crew once simultaneously ate ghost peppers together, and, being a fireman, I think it scarred him emotionally that he couldn’t handle the heat. Hehe.
Moral of this tale: Bump up the cayenne if you like it hot!
Do you have a particular way you like to eat curry?
P.s. Do you guys dig the blog’s new look?