A bowl of West Indian sweet potato curry

West Indian sweet potato curry

By
  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 30 mins

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

Nutrition and extra info

  • curry only
  • Vegetarian

Nutrition:

  • kcal543
  • fat12g
  • saturates8g
  • carbs84g
  • sugars29g
  • fibre18g
  • protein15g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onions, halved and sliced
  • thumb-sized piece ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp Madras curry powder
  • 1 tsp allspice
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g sachet coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tbsp fresh thyme leaves
  • 1 tbsp gluten-free vegetable bouillon
  • 3 sweet potatoes, peeled and cut into large cubes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 325g white cabbage, roughly chopped
  • 2 red peppers, chopped

For the rice and peas

  • 125g brown basmati
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp vegetable bouillon
  • 400g can black-eyed beans

Method

  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. 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. 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 Tip

    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.

  • Recipe Tip

    Sign up to our Healthy Diet Plan

    This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips and advice to help you look and feel your very best!

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Karen Hamer's picture
Karen Hamer
19th Mar, 2018
4.05
I have just made this curry. I didn't use madras curry powder, but basaar, added a chilli and some mustard seeds and it is very tasty. I didn't find it too sweet, but it was nice and spicy.
tcoll
31st Jan, 2018
5.05
Forgot to add in the black beans but this was a complete winner! Really tasty and smelled amazing while it was cooking too. Looking forward to making this one again with the beans :)
helen707
31st Jul, 2017
5.05
It was easy to make, not much washing up! All enjoyed it, the sweet potato is excellent in a curry. I used 2 large sweet potatoes which is plenty for 4, as is the rice. I used 2x50g packs of coconut sachets, seemed just about right!
KathyMolan
14th Jun, 2017
4.05
I used a tin of low fat coconut milk and three large sweet potatoes. Would make smaller chunks next time. I added the cabbage as I had it but wouldn't bother in future unless already had it. If you don't grow Thyme would use dried Thyme rather than buy fresh. We all liked it and the rice and would make again.
clairejc
6th Jun, 2017
4.05
Cooked as part of the diet plan and enjoyed it. I used 3 small sweet potatoes which was fine - maybe less bigger ones. Nice flavour and texture, would make again
ianhazelton
3rd Jun, 2017
1.05
3 sweet potatoes is far too much. The ratio of liquids to veg is way out so I really had to wrestle it to the finish line. The finished dish was edible but sickly sweet. Maybe smaller amounts of white potato would give a better result(?) Won't be making it again though. Did not attempt the rice.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.