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

  • 635 Calories | 
  • 71.9g Carbohydrates | 
  • 36.5g Fat | 
  • 12.5g Fibre | 
  • 11.8g Protein | 
  • 23.3g Sugar
  • 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

    Red Kidney Beans

    Coconut Milk

    Pineapple , chopped

    Curry Powder

    Yellow Capsicum , chopped

    Red Onion , chopped

    Sweet Potato

    Vegetable Oil

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