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Jamaican prawn and sweet potato curry

• Anna Glover

Published: December 21, 2015 at 10:43 AM

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Serves 2

Easy

Total time: 40 mins

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Jamaican jerk curry paste, scotch bonnet chillis and ground allspice give this Caribbean curry plenty of heat. Pack with prawns and sweet potatoes for a nutritional meal ready in 40 minutes

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Make this warming Jamaican prawn and sweet potato curry, then check out our Jamaican sweet potato curry, Jamaican oxtail stew, Jamaican beef patties and Jamaican curry pork. Now find out 10 things we love about Jamaican cuisine.

Ingredients

Nutrition

• 1 onion

  finely diced

• spray oil

• 1-2 tbsp Jamaican jerk curry paste

• ¼ scotch bonnet chilli

  seeded and finely chopped

• 300g sweet potatoes

  peeled and diced

• ¼ tsp  ground allspice

• 400g tin half-fat coconut milk

• 100ml  veg stock

• leaves picked to make 1 tsp  thyme

• 200g  raw peeled prawns

• leaves to serve coriander

• warmed to serve roti

Nutrition: per serving

• kcal389
• fat15.1g
• saturates11.3g
• carbs39.5g
• fibre6.4g
• protein20.8g
• salt1.1g

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Method

• step 1

  Fry the onion in a spray of oil for 5 minutes, then add the curry paste, chilli, sweet potato and allspice and fry for another 5 minutes. Add the coconut milk, stock and thyme, and cook for 20 minutes until the potato is cooked through. When the potato is soft, mash some pieces with the back of a fork to make a thicker sauce. Stir in the prawns, simmer until pink, scatter with coriander and serve with roti.

Authors

Anna GloverSenior food editor

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