Kitchen Supplies: 

  • Baking sheet
  • Aluminum foil
  • Sieve
  • Small pot
  • Large pot

Recipe by: Fresh City Farms,
Serves: 2
Prep Time: Quick & Easy


½ lb. potatoes, sweet

2 tbsp. biodynamic extra virgin olive oil

To taste salt & pepper

¾ cup white arborio rice

1¼ cups + ¼ cup water

½ lb. tomatoes, vine

2 cups chard

¼ cup herb, cilantro

1 onions, yellow

1 cup chickpeas

1 tbsp. curried spice mix (curry powder, cumin, coriander, cinnamon)

2/3 cup coconut cream (small can)

1 tbsp. tamari soy sauce

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Roast the Sweet Potatoes
• Preheat the oven to 400°F and line a baking sheet with aluminum foil.
• Rinse, scrub and dice the sweet potatoes.
• Place them on the baking sheet and drizzle with 1 tbsp. olive oil. Season with salt and pepper to taste.
• Roast until fork-tender, about 40-45 minutes.

Make the Rice
• In the meantime, rinse the rice in a fine sieve and add it to a small pot with 1 ¼ cups water and a pinch of salt. Bring to boil.
• Once boiling, reduce the heat to simmer and cook, covered, until the rice is tender and the water is absorbed, about 25-30 minutes.

Prepare the Remaining Ingredients
• Rinse and dice the tomatoes.
• Rinse and roughly chop the chard and cilantro.
• Dice the onion.
• Rinse and drain the chickpeas in the sieve in the sink.

Make the Curry
• Heat 1 tbsp. olive oil in a large pot over medium heat.
• Add the onion and season with salt and pepper to taste. Cook until tender and fragrant, 2-3 minutes.
• Stir in the Curried Spice Mix and chickpeas and cook for another 2-3 minutes.
• Stir in the tomatoes, chard, coconut cream, tamari and ¼ cup water.
• Let simmer, stirring occasionally, until your sauce has reached your desired consistency, about 5-7 minutes.
• Add more water to make a thinner sauce, if desired.
• Stir in the sweet potatoes.

Bring It All Together
• Evenly divide the rice between two bowls.
• Top each with chard and tomato curry, and garnish with cilantro to serve!