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Photo of Jerk-style sweet potato curry with cauli rice by WW

Jerk-style sweet potato curry with cauli rice

9
Points® value
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
A Caribbean-inspired curry with loads of colourful veg, perfect served with cauliflower rice

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely chopped

Root Ginger

1 inch slice(s), peeled and roughly chopped

Garlic

3 clove(s), roughly chopped

Chilli, green or red

2 individual, Scotch Bonnet, halved and deseeded

Rosemary, Fresh

3 teaspoon(s), finely chopped

Coriander, fresh

12 sprig(s), leaves and stalks separated

Spring Onions

4 medium, trimmed and roughly chopped

Allspice

½ tablespoon(s)

Sweet potato, raw

600 g, peeled and cut into 2-3cm pieces

Kidney Beans, cooked

1 can(s), large, drained

Red pepper

2 medium, deseeded and roughly chopped

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Vegetable stock cube

½ cube(s), made up with 300ml hot water

Lime

1 medium, wedges

Cauliflower, Raw

600 g

Instructions

  1. Mist a large saucepan with cooking spray and put over a medium heat. Add the onion and cook for 8-10 minutes, until softened.
  2. Meanwhile, put the ginger, garlic, chillies, rosemary, coriander stalks, spring onions and ground allspice in a mini food processor and blitz until you have a rough paste. Add to the onions and cook for 3 minutes, then add the sweet potato, kidney beans, red peppers, coconut milk and vegetable stock. Season to taste.
  3. Bring to a simmer and cook, covered, for 20 minutes, or until the sweet potato is just cooked. Remove the lid and cook for a further 10 minutes, until the sauce has thickened slightly.
  4. To make cauliflower rice, blitz the cauliflower in a food processor, then cook in a pan misted with cooking spray for 3-4 minutes.
  5. Stir the coriander leaves through the curry, then serve with lime wedges and cauliflower rice.

Notes

To make cauliflower rice, blitz 600g cauliflower in a food processor, then cook in a pan misted with cooking spray for 3-4 minutes.

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