Fruity Caribbean Sweet Potato Curry

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

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.