West Indian sweet potato curry

• rapeseed oil↗1 tsp tsp
• red onions↗2

  halved and sliced

• ginger↗thumb-sized piece

  finely chopped

• curry powder↗2 tbsp Madras tbsp

  Madras

• allspice1 tsp tsp
• chopped tomatoes400g can g

  can

• coconut milk↗200g sachet g

  sachet

• fresh thyme leaves↗1 tbsp tbsp
• gluten-free vegetable bouillon↗1 tbsp tbsp
• sweet potatoes↗3

  peeled and cut into large cubes

• white cabbage↗325g g

  roughly chopped

• red peppers↗2

  chopped

• brown basmati↗125g g
• red onion↗1

  chopped

• garlic cloves↗2

  chopped

• fresh thyme leaves↗1 tbsp
• vegetable bouillon↗1 tsp
• black-eyed beans400g can

Step-by-step instructions

1. 1

   Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.

2. 2

   Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.

3. 3

   Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.