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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

Reviews

4.0
1 reviews

    Follow the recipe steps below or

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  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Chop the red onion, capsicum, pineapple and fresh coriander.

  • 5.0 min

    Peel and chop the sweet potato into small sized chunks.

  • 7.0 min

    Heat the oil in a frying pan.

  • 8.0 min

    Add the sweet potato and continue to cook until starting to soften.

  • 12.0 min

    Add the onions and capsicum to the pan; cook for 3-5 minutes or until the vegetables soften.

  • 15.0 min

    Add the curry powder and carribean spices and stir through.

  • 16.0 min

    Add the pinapple and coconut milk and combine.

  • 17.5 min

    Add the rice to the boiling water and cook until tender (11mins).

  • 18.0 min

    Season and simmer until the the sweet potato is tender.

  • 27.0 min

    Add the beans and pepper sauce to the pan.

  • 28.0 min

    Scatter with coriander.

  • 29.0 min

    Drain the rice and distribute among serving plates.

  • 30.0 min

    Serve the curry alongside the rice.

Carribean Curry Spices
Carribean Curry Spices
1.00 Teaspoons
Basmati Rice
Basmati Rice
75.00 Grams
Fresh Coriander
Fresh Coriander
chopped
3.00 Grams
Hot Sauce
Hot Sauce
Use according to taste
15.00 Millilitres
Red Kidney Beans
Red Kidney Beans
65.00 Grams
Coconut Milk
Coconut Milk
100.00 Millilitres
Pineapple
Pineapple
chopped
50.00 Grams
Curry Powder
Curry Powder
0.50 Tablespoons
Yellow Capsicum
Yellow Capsicum
chopped
1.00 Whole
Red Onion
Red Onion
chopped
1.00 Whole
Sweet Potato
Sweet Potato
200.00 Grams
Vegetable Oil
Vegetable Oil
1 tablespoon per person
1.00 Tablespoons

Reviews

4.0
1 reviews

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