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

A bowl of West Indian sweet potato curry

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

For the rice and peas

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

Method

step 1
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.
step 2
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.
step 3
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.