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West Indian sweet potato curry

A bowl of West Indian sweet potato curry

West Indian sweet potato curry

Name: West Indian sweet potato curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp rapeseed oil; 2 red onions halved and sliced; thumb-sized piece ginger finely chopped; 2 tbsp Madras curry powder; 1 tsp allspice; 400g can chopped tomatoes; 200g sachet coconut milk; 1 tbsp fresh thyme leaves; 1 tbsp gluten-free vegetable bouillon; 3 sweet potatoes peeled and cut into large cubes; 325g white cabbage roughly chopped; 2 red peppers chopped; 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

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.3 out of 5.26 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 tsp rapeseed oil
2 red onions

halved and sliced
thumb-sized piece ginger

finely chopped
2 tbsp Madras curry powder
1 tsp allspice
400g can chopped tomatoes
200g sachet coconut milk
1 tbsp fresh thyme leaves
1 tbsp gluten-free vegetable bouillon
3 sweet potatoes

peeled and cut into large cubes
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

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Nutrition: per serving

kcal543
fat12g

low
saturates8g
carbs84g
sugars29g
fibre18g
protein15g
salt0.4g

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.

TRY OUR FREE HEALTHY DIET PLAN

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Recipe from Good Food magazine, June 2017

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A star rating of 4.3 out of 5.26 ratings

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