West Indian-style spinach & sweet potato curry
7
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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
1 medium, thinly sliced
Caribbean mild curry powder
6 teaspoon(s), level
Allspice
¾ teaspoon(s)
Tinned Tomatoes
1 can(s), large, chopped
Vegetable stock cube
1 cube(s), to make 400ml stock
Thyme, Fresh
1 tablespoon(s), leaves, plus extra to garnish
Sweet potato, 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, tinned (7.7% Fat)
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.