Coconut Kidney Bean Curry

While rice cooks, drain and rinse kidney beans. Thinly slice green onions. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then finely mince or grate half the ginger (all for 4 ppl). Remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then quarter crosswise. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic puree, ginger, lemongrass, onions and 1/4 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add kidney beans, sweet potatoes, vegetarian oyster sauce and coconut milk. Rinse coconut milk can with 1/3 cup water (1/4 cup for 4 ppl), then add to the pot. Season with salt and bring to a boil over high heat. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until sweet potatoes are tender, 8-10 min.

While curry cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green onions. Cook, stirring often, until green onions soften, 1-2 min. Add rice and cook, stirring until combined, 2-3 min. Season with salt and pepper.

Remove lemongrass pieces from curry. Add spinach to curry. Stir until wilted, 1 min.