A bowl of West Indian sweet potato curry

West Indian sweet potato curry

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(6 ratings)

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
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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.

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Comments, questions and tips

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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
3.8
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
3.8
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
0.05
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.
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