West Indian Sweet Potato Curry
This vegetarian West Indian sweet potato curry recipe is super easy and tasty whilst still perfectly healthy.
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
For the rice & 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
-
Heat the oil a very large non- stick 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.
-
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.
-
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.
Serve half the rice with half the curry, scattered with a few extra thyme leaves, if you like.
- vegetable recipe
- winter vegetarian recipes
- vegetarian weeknight dinners
- indian recipes
- easy vegetarian meals
- curry recipe
