Jamaican sweet potato curry
Published: December 19, 2014 at 2:33 PM
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Serves 2
A little effort
Total time: 40 mins
0 reviews
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Make our vegan curry recipe for a quick midweek meal. This flavoursome, filling stew is packed with big chunks of sweet potato and handfuls of spinach. Bulk it up with rice on the side.
Vegetarian
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Make this sweet potato and spinach curry for a comforting dinner, then check out our Jamaican prawn and sweet potato curry, Jamaican beef patties, Jamaican goat curry and Jamaican oxtail stew.
Ingredients
Nutrition
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4 spring onions
including green bits
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2 cloves garlic
crushed
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oil
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i ¼ - ½ Scotch bonnet chill
seeded and finely chopped
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½ tsp ground allspice
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½ tsp dried thyme
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200ml coconut milk
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1 large sweet potato
peeled and chunked
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100g spinach
chopped
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to serve cooked rice
Nutrition: per serving
- kcal356
- fat20.5g
- carbs34.6g
- fibre7.2g
- protein4.7g
- salt0.3g
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Method
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step 1
Cook ¾ of the spring onion and the garlic in a little oil until softened. Add the chilli, spice, herb and coconut milk. Simmer for 10 minutes. Add the sweet potato and cook for 8-10 minutes, or until tender. Stir in the spinach and cook for a few more minutes. Season then serve with rice scattered with the rest of the spring onions.
Check out more vegetarian curry recipes...
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