Sweet potato and bean curry


I’ve been experimenting with different currys recently, from the popular butter chicken to unusual meatball curry. This curry is inspired by Caribbean cuisine.


Serves 2

  • 1 tbsp olive oil
  • 1 tsp ginger, finely chopped
  • 1 tsp garlic, finely chopped
  • 1/2 red pepper, chopped
  • 3 spring onions, sliced
  • 1/2 tsp chilli flakes
  • 1 tsp dried thyme
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tsp brown sauce
  • Pinch of mixed spice
  • 200g chopped tomato
  • 1 tsp brown sugar
  • 250g sweet potato, peeled and cut into cubes
  • 300g black eye beans
  • Serve with rice

Heat the oil in a large saucepan and cook the ginger, garlic, red pepper and spring onions until soft. Add the chilli flakes, thyme, lime juice, soy sauce, brown sauce and spices. Cook, stirring, for one minute. Add the tomatoes and 75ml of water. Add the sugar, cover and simmer for 10 minutes.


Add the potatoes, cover and simmer for 15 minutes. Add the beans and simmer for a further 10 minutes. Serve with rice.




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