Jerk-style sweet potato curry with cauli rice
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • 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
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, halved and deseeded
Rosemary, Fresh
3 teaspoon(s), finely chopped
Coriander, fresh
12 sprig(s), leaves and stalks separated
Spring Onions
4 medium, trimmed and roughly chopped
Allspice
½ tablespoon(s)
Sweet potato, raw
600 g, peeled and cut into 2-3cm pieces
Kidney Beans, cooked
1 can(s), large, drained
Red pepper
2 medium, deseeded and roughly chopped
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Vegetable stock cube
½ cube(s), made up with 300ml hot water
Lime
1 medium, wedges
Cauliflower, Raw
600 g
Instructions
1
Mist a large saucepan with cooking spray and put over a medium heat. Add the onion and cook for 8-10 minutes, until softened.
2
Meanwhile, put the ginger, garlic, chillies, rosemary, coriander stalks, spring onions and ground allspice in a mini food processor and blitz until you have a rough paste. Add to the onions and cook for 3 minutes, then add the sweet potato, kidney beans, red peppers, coconut milk and vegetable stock. Season to taste.
3
Bring to a simmer and cook, covered, for 20 minutes, or until the sweet potato is just cooked. Remove the lid and cook for a further 10 minutes, until the sauce has thickened slightly.
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
Stir the coriander leaves through the curry, then serve with lime wedges and cauliflower rice.
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