Serves: 4
Prep: 10 mins
Cook: 25 mins


Nutrition per serving:

489 kcal 

18g Fats 

75g Carbs 

10g Protein


   What you need :     

• 1 cup (225g) Jasmine rice, uncooked

• 1 yellow onion, chopped

• 4 tbsp. red Thai curry paste

• 1 sweet potato, peeled and chopped into bite-size chunks

• 1 cup (165g) chickpeas, drained and rinsed

• 1 ½ cups (350ml) coconut milk, canned

• 1 cup (175g) canned jackfruit, chopped

• handful cilantro, chopped

• 1 lime, to garnish

  What do you need to do :     

  • Cook rice according to instructions on the packaging.

  • Heat oil in a large skillet over medium-high heat. Add the onion in, frequently stirring for about 5-6 minutes until fragrant. Add the curry paste, stir and cook for another minute.

  • Add in the sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.

  • Allow the sauce to heat up until simmering. Let it continue to simmer for about 10-15 minutes, or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry), you can add water to the pan, ¼ cup (60ml) at a time, up to ½ cup (120ml).

  • Lastly, add the jackfruit and cook for another 2-3 minutes until heated through. Taste and season with salt and pepper, if needed.

  • Serve curry over rice with cilantro and a squeeze of lime.