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Photo of West Indian-style spinach & sweet potato curry by WW

West Indian-style spinach & sweet potato curry

11
9
2
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
The mix of hearty black-eyed beans and sweet potato makes this veggie curry super satisfying.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, thinly sliced

Dunn's River Caribbean Mild Curry Powder

6 teaspoon, level

Allspice

¾ teaspoons

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube(s)

1 cube(s), to make 400ml stock

Thyme, Fresh

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

160 g

Spinach

200 g, young leaf

Black eyed beans, cooked

1 can(s), large, drained, drained and rinsed

Reduced Fat Coconut Milk, Canned

100 ml

Instructions

  1. 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.
  2. 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
  3. 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.
  4. Remove the chillies and spoon the rice and curry into bowls; serve garnished with the extra thyme leaves.

Notes

Like it hot? Deseed and finely chop the scotch bonnets, then add to the pan at the same time as the onions.

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