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Plated meal

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.

Nutrition Per Portion

  • Calories

    873

  • Carbs

    123.9g

  • Fat

    36.5g

  • Fibre

    13.3g

  • Protein

    16.4g

  • Sugar

    23.4g

  • 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.

  • Ingredients

    Carribean Curry Spices

    Basmati Rice

    Fresh Coriander

    chopped

    Hot Sauce

    Use according to taste

    Red Kidney Beans

    Coconut Milk

    Pineapple

    chopped

    Curry Powder

    Yellow Capsicum

    chopped

    Red Onion

    chopped

    Sweet Potato

    Vegetable Oil

    1 tablespoon per person

Reviews (1)

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4 out of 5 stars
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