Fruity Caribbean Sweet Potato Curry with Kidney Beans & Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. Combine the rice with double the amount of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Peel and cut the sweet potato into small cubes. In a large pan, heat vegetable oil over medium heat and add the chopped sweet potato. Cook for about 10 minutes, stirring occasionally, until the sweet potato starts to soften.

To the pan, add the chopped red onion and yellow capsicum. Cook for another 5 minutes, stirring occasionally, until the vegetables are soft.

Stir in the Caribbean curry spices and curry powder, cooking for a minute until fragrant. Then add the coconut milk, drained kidney beans, and chopped pineapple. Stir well to combine.

Bring the curry to a boil, then reduce the heat and simmer for 15 minutes, or until the sweet potato is tender and the curry has thickened. Season with hot sauce according to taste. Add a splash of water if the curry becomes too thick.

Stir in the chopped fresh coriander just before serving. Serve the curry alongside the cooked basmati rice.