Jamaican sweet potato curry
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 4 spring onionsincluding green bits
- 2 cloves garliccrushed
- oil
- i ¼ - ½ Scotch bonnet chillseeded and finely chopped
- ½ tsp ground allspice
- ½ tsp dried thyme
- 200ml coconut milk
- 1 large sweet potatopeeled and chunked
- 100g spinachchopped
- to serve cooked rice
Nutrition: per serving
- kcal356
- fat20.5g
- carbs34.6g
- fibre7.2g
- protein4.7g
- salt0.3g
Method
step 1
Cook ¾ of the spring onion and the garlic in a little oil until softened. Add the chilli, spice, herb and coconut milk. Simmer for 10 minutes. Add the sweet potato and cook for 8-10 minutes, or until tender. Stir in the spinach and cook for a few more minutes. Season then serve with rice scattered with the rest of the spring onions.
