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A bowl of West Indian sweet potato curry

West Indian sweet potato curry

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Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day

  • Freezable (curry only)
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal543
low infat12g
saturates8g
carbs84g
sugars29g
fibre18g
protein15g
salt0.4g
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Ingredients

For the rice and peas

Method

  • 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.

  • 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.

  • 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.

RECIPE TIPS
STORING AND REHEATING LEFTOVERS
If you are following our Healthy Diet Plan, you will need to chill the remaining curry and rice straight away and store in the fridge. When serving it later in the week, heat through thoroughly in the microwave or in a pan until piping hot. You will need to add a dash of water to the rice to prevent it from sticking to the pan as it reheats.
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Goes well with

Recipe from Good Food magazine, June 2017

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Rating: 4 out of 5.20 ratings

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