This Caribbean Sweet Potato Curry is one of favourite meat free curries. Not technically a curry it is thick and creamy and warming making this dish an excellent no fuss winter warmer. Full of veggie goodness and low in fat. Perfect served over boiled rice and flatbreads.
Try this vegan curry for an exotic twist on a curry which also boasts 3 of your 5 a day.
1/2 medium onion, chopped
1 medium sweet potato chopped into bitesize chunks
1/4 red,green and yellow bell pepper, chopped
1 tomato, chopped
A large handfull spinach
440g tin of chickpeas, drained.
1 can of light coconut milk
300ML Vegetable stock
1 tbsp The Greedy Fox Caribbean seasoning
In a large saucepan, over a medium heat add the fry light, onion and sweet potato, and cook, stirring frequently, until they begin to soften and brown (about 5 minutes). Add The Greedy Fox Caribbean seasoning and cook for another minute then add all of the other ingredients except the spinach and stir to combine. Reduce the heat to a simmer and cook for about 20 minutes, until the vegetables are tender and the broth has thickened. Add the spinach and serve.
Serve with rice and or flatbreads.
Remember our kits are multiple use meal kits, one pot will make between 4 and 5 delicious family meals. Our seasoning blends are also perfect for people who meal prep, making your food tasty and healthy. They contain no additives or nasties and whilst we cannot guarantee any cross contamination (but rest assured we are working on it), our daughter is coeliac so our products are naturally gluten free.