West Indian-style spinach & sweet potato curry
Calorie controlled cooking spray
1 medium, thinly sliced
Caribbean Mild Curry Powder
6 teaspoon, level
1 can(s), large, chopped
Vegetable stock cube(s)
1 cube(s), to make 400ml stock
1 tablespoons, leaves, plus extra to garnish
Sweet potato(es), raw
400 g, peeled and cut into cubes
Chilli, Green or Red
2 individual, scotch bonnet
Brown basmati rice, dry
200 g, young leaf
Black eyed beans, cooked
1 can(s), large, drained, drained and rinsed
Reduced Fat Coconut Milk, Canned
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes, then add the spices and cook for a further minute.
- Stir in the tomatoes, stock, thyme, sweet potatoes and chillies. Cover and simmer for 20 minutes until the potatoes are just tender. Meanwhile, cook the rice to pack instructions
- Add the spinach and beans to the curry and simmer for 2-3 minutes until the spinach has wilted, then stir in the coconut milk and season well.
- Remove the chillies and spoon the rice and curry into bowls; serve garnished with the extra thyme leaves.