Instructions

• Start the rice: put 140 grams (5 ounces) brown basmati rice in a medium pot. Add 1 litre water and ½ teaspoon salt.
• Bring the rice pot to a boil over high heat. Once boiling, reduce heat to low, cover with a lid, and simmer gently for 20–22 minutes.
• While the rice is cooking, make the curry: heat 1 tablespoon vegetable oil in a separate medium pot over medium heat.
• Add 1 yellow onion (diced) and sauté, stirring occasionally, until soft and translucent, about 5–7 minutes.
• Add 1 cm ginger root (peeled and grated or diced), 1 cm turmeric root (peeled and grated or diced), 1 green chilli (deseeded and diced), and 1 clove garlic (minced). Cook, stirring, for 1–2 minutes until fragrant.
• Add 1 teaspoon ground coriander and 1 teaspoon ground cumin. Cook, stirring, for 1 minute.
• Add 1 large sweet potato (peeled and cubed), 1 carrot (peeled and sliced), and 1 (400 ml) tin (1 ¾ cups) coconut milk. Stir to combine, bring to a gentle simmer, then reduce heat to low, cover, and simmer until the sweet potato and carrot are tender when pierced with a fork (about 12–20 minutes).
• When the vegetables are tender, turn off the heat. Stir in ½ teaspoon salt and ¼ teaspoon ground black pepper.
• Add ½ cup spinach (shredded, or baby spinach left whole) to the pot and gently stir until the spinach wilts.
• Finish the rice: if any excess water remains after the 20–22 minutes, drain it. Fluff the rice with a fork.
• Serve the curry with the cooked brown basmati rice.