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
-
Carribean Curry Spices
-
Basmati Rice
-
Fresh Coriander
-
Hot Sauce
-
Red Kidney Beans
-
Coconut Milk
-
Pineapple
-
Curry Powder
-
Yellow Capsicum
-
Red Onion
-
Sweet Potato
-
Vegetable Oil
|
Carribean Curry Spices |
Basmati Rice |
Fresh Coriander |
Hot Sauce |
Red Kidney Beans |
Coconut Milk |
|
Pineapple |
Curry Powder |
Yellow Capsicum |
Red Onion |
Sweet Potato |
Vegetable Oil |
-
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)
Tere Gonzalez Verified