Jerk-style sweet potato curry with cauli rice

Total Time
1:05
Prep
0:20
Cook
0:45
Serves
4
Difficulty
Easy
A Caribbean-inspired curry with loads of colourful veg, perfect served with cauliflower rice
Ingredients
  • Calorie controlled cooking spray
    4 spray(s)
  • Onion(s)
    1 medium, finely chopped
  • Root Ginger
    1 inch slice(s), peeled and roughly chopped
  • Garlic
    3 clove(s), roughly chopped
  • Chilli, Green or Red
    2 individual, Scotch Bonnet variety, halved and deseeded
  • Rosemary, Fresh
    3 teaspoons, finely chopped
  • Coriander, fresh
    12 sprig(s), leaves and stalks separated
  • Spring Onions
    4 medium, trimmed and roughly chopped
  • Allspice
    ½ tablespoons
  • Sweet potato(es), raw
    600 g, peeled and cut into 2-3cm pieces
  • Kidney Beans, cooked
    1 can(s), large, drained
  • Red pepper(s)
    2 medium, deseeded and roughly chopped
  • Reduced Fat Coconut Milk, Canned
    1 can(s)
  • Vegetable stock cube(s)
    ½ cube(s), made up with 300ml hot water
  • Lime(s)
    1 medium
  • Cauliflower, Raw
    600 g
Instructions
  1. Mist a large saucepan or casserole pot with low calorie spray. Add the onion and cook for 8-10 minutes, until softened.
  2. Meanwhile, place the ginger, garlic, scotch bonnet chillies, coriander stalks, spring onions and ground allspice in a mini food processor and blitz until finely chopped. Add this to the onions and cook for 3 minutes then add the sweet potatoes, kidney beans, red peppers, coconut milk and vegetable stock and season well.
  3. Bring to a simmer and cook for 20 minutes with a lid on, until the sweet potato is just cooked then remove the lid and cook for a further 10 minutes, until thickened slightly. In the meantime, mist a wide pan with low calorie spray over a medium heat and add the cauliflower rice and cook for 4-5 minutes, until just cooked.
  4. To make cauliflower rice, blitz the cauliflower in a food processor, then cook in a pan misted with cooking spray for 3-4 minutes.
  5. Just before serving, stir the coriander leaves through the curry then divide the cauliflower rice and curry between 4 plates.

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