Step 1

Finely chop onion, garlic and celery. Heat 2 tbsp of oil in a large skillet or pot and add. Fry for a few minutes until soft.

Step 2

Add dried herbs and smoked paprika and mix until fragrant.

Step 3

Peel and cut sweet potato into 1 inch chunks. Add to the pot with the rice, stock, mustard, nutritional yeast and coconut milk.

Step 4

Bring to a gentle simmer and cook for 20-25 minutes until the potatoes are soft through and the rice is cooked. If it needs some extra water towards the end you can add some.

Step 5

Add the kale in for the last couple of minutes until cooked.

Step 6

Taste and season with salt and pepper. Serve and enjoy!