Sweet Potato + Rice Curry with Naan
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1 1/2 pounds boneless skinless chicken breasts or tofu
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1 tablespoon ground turmeric
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2 teaspoons ground ginger
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3 tablespoons Bragg Organic Extra Virgin Olive Oil
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2 medium shallots, chopped
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2 cloves garlic, minced or grated
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1 inch fresh ginger, peeled and grated
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1/4-1 teaspoon cayenne pepper (use more or less to taste)
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1/2 cup fresh cilantro, chopped plus more for serving
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1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
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1-2 cups low sodium chicken or vegetable broth
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2 cups canned coconut milk
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2 tablespoons fish sauce
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2 cups fresh baby spinach
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Juice of 2 limes
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Kosher salt
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4 tablespoons of Bragg Nutritional Yeast (as a topping)
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2 cups cooked rice, for serving
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Chili oil, for serving (optional)
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Fresh Naan, for serving
In this recipe:
- Toss the chicken/tofu with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes
- Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken/tofu and sear on all sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
- Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken/tofu is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.
- Serve the chicken/tofu and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
