I love this recipe! It's an adaptation of Michael Smith's Sweet Potato and Chickpea Curry.
The Rice Part
1/4 cup brown rice
1/4 cup red rice (or 1/2 cup brown rice in total)
1 1/4 cup water
I have a little rice cooker, so these are my measurements. Do what you need to do in order to get some rice done.
Reminder, this amount of rice is for 2 people + a little person. Adjust as necessary.
The Curry Part
1 onion, diced (I used a red onion this time because that's what I had)
4 cloves garlic
1" piece ginger
2 sweet potatoes, peeled and cubed
2 tsp curry paste (I had Indian Red Curry...adjust to your taste)
1 can butter beans
1 can coconut milk
1 cup orange juice (didn't have any this time, so I used water and juice of a lemon to equal 1 cup)
3/4 cup peanut butter
Handful of frozen peas
Handful of arugula
Handful of cilantro
Heat a splash of vegetable oil in a large pot and toss in onions and garlic. I like to grate my garlic. Do what you need to do to make you happy. Cook a few minutes until onions start to brown.
Grate in ginger. Stir in curry paste, rinsed butter beans (or chick peas if that's what you have), coconut milk, sweet potatoes, peanut butter, orange juice, and salt to taste.
Bring to boil and drop to simmer for about 20 minutes, until the sweet potatoes are fork tender. Stir in peas, arugula (or some baby spinach if you have it), and cilantro.
Serve hot, over rice.
We eat this every couple of weeks. The curry makes enough for 4 people...or enough for two for dinner and lunches the next day.