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West Indian sweet potato curry

Ingredients

  1. Step 1 1 tsp rapeseed oil
  2. Step 2 2 red onions, halved and sliced
  3. Step 3 thumb-sized piece ginger, finely chopped
  4. Step 4 2 tbsp Madras curry powder
  5. Step 5 1 tsp allspice
  6. Step 6 400g can chopped tomatoes
  7. Step 7 200g sachet coconut milk
  8. Step 8 1 tbsp fresh thyme leaves
  9. Step 9 1 tbsp gluten-free vegetable bouillon
  10. Step 10 3 sweet potatoes, peeled and cut into large cubes
  11. Step 11 325g white cabbage, roughly chopped
  12. Step 12 2 red peppers, chopped
  13. Step 13 125g brown basmati
  14. Step 14 1 red onion, chopped
  15. Step 15 2 garlic cloves, chopped
  16. Step 16 1 tbsp fresh thyme leaves
  17. Step 17 1 tsp vegetable bouillon
  18. Step 18 400g can black-eyed beans
West Indian sweet potato curry
Calories: 543 Carbohydrate: 84 g Protein: 15 g Fat: 12 g
Cook time: 45 minutes Prep time: 15 minutes Total time: 60 minutes Servings: 4

TAGS

Dinner Main course 5 of 5 a day Healthy curry Sweet potato Sweet potato curry Vegetarian West indian

Directions

  1. Step 1 Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
  2. Step 2 Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
  3. Step 3 Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender - check towards the end to make sure it isn't catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.