WEST INDIAN SWEET POTATO CURRY RECIPE - BBC GOOD FOOD
Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 18
Steps:
- Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
- Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
- Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
Nutrition Facts : Calories 543 calories, FatContent 12 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 29 grams sugar, FiberContent 18 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.4 milligram of sodium
CHICKEN CURRY WITH COCONUT MILK - SKINNYTASTE
Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).
Provided by Gina
Categories Dinner
Total Time 45 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large deep skillet, over medium heat.
- Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
- Place chicken in the pan and season with 1 teaspoon salt.
- Add tomatoes, cilantro, coconut milk and water.
- Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
- Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
- Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.
Nutrition Facts : ServingSize 1 thigh with sauce and potato, Calories 213 kcal, CarbohydrateContent 12 g, ProteinContent 24 g, FatContent 7 g, SaturatedFatContent 1.5 g, CholesterolContent 108 mg, SodiumContent 392.5 mg, FiberContent 1.5 g, SugarContent 0.5 g
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