Coconut Rice and Beans with Sweet Potato

Ingredients

  • 5 cloves of garlic, minced

  • 1 medium onion, diced

  • 1 T garlic powder

  • 2 C short grain brown rice (cooked)

  • 2 C black beans (cooked or canned)

  • 1 small eggplant, diced

  • 1 medium tomato, diced

  • 1 T curry powder

  • salt and pepper to taste

  • 1/4 C coconut milk

  • 1 small sweet potato, diced.

Method

  1. In a medium size nonstick sauce pan heat 1 T water over medium-high heat.

  2. Add garlic and onion. Cook until translucent, stirring constantly. Add spices sautée for one minute more. Stir constantly.

  3. Add eggplant. Add another splash of water, reduce heat to medium, cover, and simmer for 5 minutes. Stir occasionally and add small splashes water as needed.

  4. Add tomato. Add another splash of water, cover, and simmer for 5 minutes. Stir occasionally and add small splashes water as needed.

  5. Add sweet potato. Add another splash of water, reduce heat to medium low, cover, and simmer for 5-10 minutes or until the sweet potato is tender. Stir occasionally and add small splashes water as needed.

  6. Add rice, beans and coconut milk. Mix well. Add salt and pepper to taste.

  7. Remove from heat and let cool slightly before serving. Pairs well with cilantro and hot sauce.

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