INDIAN SWEET POTATOES RECIPE RECIPES

Name: West Indian sweet potato curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp rapeseed oil; 2 red onions, halved and sliced; thumb-sized piece ginger, finely chopped; 2 tbsp Madras curry powder; 1 tsp allspice; 400g can chopped tomatoes; 200g sachet coconut milk; 1 tbsp fresh thyme leaves; 1 tbsp gluten-free vegetable bouillon; 3 sweet potatoes, peeled and cut into large cubes; 325g white cabbage, roughly chopped; 2 red peppers, chopped; 125g brown basmati; 1 red onion, chopped; 2 garlic cloves, chopped; 1 tbsp fresh thyme leaves; 1 tsp vegetable bouillon; 400g can black-eyed beans

WEST INDIAN SWEET POTATO CURRY RECIPE - BBC GOOD FOOD

West Indian sweet potato curry recipe - BBC Good Food image

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

Ingredients

1 tsp rapeseed oil
2 red onions, halved and sliced
thumb-sized piece ginger, finely chopped
2 tbsp Madras curry powder
1 tsp allspice
400g can chopped tomatoes
200g sachet coconut milk
1 tbsp fresh thyme leaves
1 tbsp gluten-free vegetable bouillon
3 sweet potatoes, peeled and cut into large cubes
325g white cabbage, roughly chopped
2 red peppers, chopped
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
1 tsp vegetable bouillon
400g can black-eyed beans

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

WEST INDIAN SWEET POTATO CURRY RECIPE - BBC GOOD FOOD

West Indian sweet potato curry recipe - BBC Good Food image

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

Ingredients

1 tsp rapeseed oil
2 red onions, halved and sliced
thumb-sized piece ginger, finely chopped
2 tbsp Madras curry powder
1 tsp allspice
400g can chopped tomatoes
200g sachet coconut milk
1 tbsp fresh thyme leaves
1 tbsp gluten-free vegetable bouillon
3 sweet potatoes, peeled and cut into large cubes
325g white cabbage, roughly chopped
2 red peppers, chopped
125g brown basmati
1 red onion, chopped
2 garlic cloves, chopped
1 tbsp fresh thyme leaves
1 tsp vegetable bouillon
400g can black-eyed beans

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.

More about "indian sweet potatoes recipe recipes"

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
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course
Calories 543 calories per serving

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.

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