Fruity Caribbean Sweet Potato Curry with Kidney Beans & Basmati Rice
Kidney beans and veg make this a hearty sweet and hot curry - pack in 4 of your 5 a day in a filling evening meal.
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Nutrition Per Serving
- Calories 910
- Carbs 131.9g
- Fat 36.5g
- Fibre 13.5g
- Protein 17.1g
- Sugar 23.4g
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0.0 min
Bring a saucepan of salted water to the boil.
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0.5 min
Chop the red onion, capsicum, pineapple and fresh coriander.
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5.0 min
Peel and chop the sweet potato into small sized chunks.
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7.0 min
Heat the oil in a frying pan.
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8.0 min
Add the sweet potato and continue to cook until starting to soften.
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12.0 min
Add the onions and capsicum to the pan; cook for 3-5 minutes or until the vegetables soften.
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15.0 min
Add the curry powder and carribean spices and stir through.
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16.0 min
Add the pinapple and coconut milk and combine.
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17.5 min
Add the rice to the boiling water and cook until tender (11mins).
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18.0 min
Season and simmer until the the sweet potato is tender.
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27.0 min
Add the beans and pepper sauce to the pan.
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28.0 min
Scatter with coriander.
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29.0 min
Drain the rice and distribute among serving plates.
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30.0 min
Serve the curry alongside the rice.
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