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Caribbean Sweet Potato Curry


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

1 handfull spinach

1 can 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.

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