Place the brown rice with the fresh water in a saucepan and bring to a boil. Reduce the heat and simmer for 20-25 minutes with the lid on. If you pre-soaked the rice it will take a little less time. Keep an eye on the rice while you cook the rest of the recipe.
While the rice is simmering, begin to prepare the red potato curry. In a saucepan start to heat the coconut oil. Once the oil is hot, add the chopped onion and a big pinch of salt. Sautee for at least five minutes until translucent and soft. At this moment if you have a cauliflower white a lot of nice looking leaves, you can finely chop them and add them to the cooking onion. While the onion is cooking on a separate hob, heat a frying pan and dry toast the spices to release the aroma. After about one minute, add them to the pan with the onion and continue to cook.
Next grate or finely chop the ginger, garlic and turmeric. Add these to the curry and cook for a couple more minutes. Then add the potatoes and cauliflower florets and sautee briefly for 2-4 minutes to crisp up the edges. Now add the tomato passata and water and simmer for 15 minutes until the potatoes and cauliflower are cooked through.
Quick Crunchy Carrots
While the curry is cooking, prepare the carrots simply create carrot ribbons using a peeler, sprinkle with salt and massage the carrots until the start to soften. Set to one side until ready to serve.
The rice should now be soft and fluffy, the potatoes cooked through and the curry well spiced. Season with salt and pepper and turn the heat right down, before adding the yoghurt and kale. The kale will quickly wilt and the yoghurt will help add a creaminess to the curry.
Stir the chilli, salt and a little coconut oil through the rice before then placing the rice into your chosen bowl, top with the steaming curry and garnish with the crunchy carrots. Top with toasted coconut or seeds for an extra crunch.
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