Sweet potato curry with spinach, broccoli and rice

Ingredients for 4 servings:

• 250 g basmati rice or jasmine rice
• 850 ml vegetable stock
• 2 sweet potatoes
• 1 head of broccoli
• 1 onion(s)
• 2 garlic cloves
• 200 g spinach, fresh or frozen
• vegetable oil
• 2 tbsp spice mix (hummus-falafel spice)
• 2 tbsp smoked paprika powder
• salt and pepper
• 1 can coconut milk, 400 ml
• 1 cup of plant-based cream (Plant Cream Cuisine), 200 g
• n. B. herbs, fresh for garnishing
• n. B. Lime juice for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Vegan

Rinse the rice in a sieve under running water until the water runs clear. Bring to a boil in a saucepan with 500 ml of vegetable stock and a pinch of salt. Reduce the heat, cover, and simmer for about 10-12 minutes until the rice is tender. Peel the sweet potatoes and cut them into bite-sized cubes. Divide the broccoli into small florets and dice the stalks. Finely chop the onion and garlic. Wash the spinach and set aside. Heat the vegetable oil in a large pot or pan and sauté the onions until translucent. Add the garlic and sauté briefly until fragrant. Add the sweet potatoes to the pot and sauté for about 5 minutes until lightly browned. Deglaze the sweet potatoes with 350 ml of vegetable stock and add the broccoli. Season everything with the hummus falafel seasoning, smoked paprika, salt, and pepper. Pour in the coconut milk and bring the curry to a boil. Reduce the heat and simmer the curry, covered, for about 15 minutes, until the sweet potatoes are tender. Stir in the spinach and simmer for another 2-3 minutes, until the spinach has wilted. Stir in the vegan cream and season the curry to taste. Serve the rice on plates and spoon the curry over it. Optionally, garnish with fresh herbs (e.g., coriander or parsley) and a squeeze of lime juice.