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Ingredients
  • 1 tbsp. coconut oil
  • 1 cup (225g) Jasmine rice, uncooked
  • 1 yellow onion, chopped
  • 4 tbsp. red Thai curry paste
  • 1 sweet potato, peeled & chopped into bite-size chunks
  • 1 cup (165g) chickpeas, drained & rinsed
  • 11⁄2 cups (350ml) coconut milk, canned
  • 1 cup (175g) canned jackfruit, chopped
  • handful cilantro, chopped
  • 1 lime, to garnish
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