30 minutes or less

What You’ll Need:

1/2 c dry brown rice

1 Tbsp coconut oil

1 shallot, minced

1 clove garlic, minced

2 inch piece ginger root, minced

1 can full fat coconut milk

1 can filtered water (just fill the empty coconut milk can!)

2 tsp raw sugar

2 medium sweet potatoes, diced

1 red bell pepper, chopped

½ pound baby spinach

Juice of 1 lime

1 tsp sea salt

OPTIONAL: Sriracha hot sauce

Combine rice with 1 c lightly sated water & cook on the stovetop or in a rice cooker and cook according to package instructions.

While rice cooks, heat coconut oil in a soup pot. Add shallot, garlic, ginger. Sauté until aromatic.

Add remaining ingredients. Bring a boil, reduce to a simmer. Cook for 15 minutes, or until sweet potatoes are tender.

Spoon curry over rice!

Serves 3