Caribbean curry

Caribbean curry

Strong flavours of the Caribbean make this a veggie dish anyone can enjoy.

By , 21 September 2015
Caribbean curry
  • Ready in: 35 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 420g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1733KJ 414KCAL
of your reference intake.
Typical energy values per 100g: 413kJ/99kcal.
  • 1 onion, chopped
  • 2 tbsp sunflower oil
  • 2cm piece root ginger
  • 1 level tsp ground allspice
  • 1 level tsp ground coriander
  • 1 level tsp hot chilli powder
  • 600g sweet potatoes (weighed with peel), peeled
  • 500ml hot vegetable stock
  • 1 tbsp chopped fresh thyme
  • 2 tbsp tomato purée
  • 2 level tsp sugar
  • 175g green beans, halved
  • 1 large red pepper, de-seeded and sliced or cubed
  • 300g can black eye beans, drained and rinsed
  • 50g sachet Patak’s Creamed coconut, chopped or grated
  • Rice, to serve
  • Cook the onion in the oil in a large pan until soft. Peel and chop the ginger, add to the pan and cook for another minute.

  • Add the allspice, coriander and chilli powder, and stir over a low heat for 1 minute. Cut the sweet potato into 2cm cubes, then add to the pan along with the stock, thyme, tomato purée and sugar. Season, then heat until simmering, cover the pan and simmer for 10 minutes.

  • Add the green beans, red pepper, black eye beans and coconut, and stir until the coconut has dissolved. Cover and simmer for another 10 minutes or until all the vegetables are tender.

  • Serve with rice.